What happens when an omnivorous food writer falls in love with a kosher style-blogger who desperately misses the pork products of his pre-kosher childhood? Add a freezer full of pastrami ordered by @evan's parents in an event known heretofore as Wolkenstein Pastrami-gate 2015, and this is what you get.
- •Start with 8 ounces of pre-sliced pastrami.
- •The pastrami should preferably have too much fat for your liking.The fat, which tastes wonderful on hot pastrami, turns flaccid and chewy when cold. In this bacon application, however, we're going to render it down and make it crispy.
- •Preheat the oven to 375.
- •Line a baking sheet with foil.You're going to be releasing a fair amount of fat from the pastrami, so this just makes cleanup easier.
- •Arrange the pastrami in slices over the foil.Don't layer them on top of one another. If necessary, start a second pan or cook in batches to keep this from happening.
- •In a small bowl, combine 1 tablespoon brown sugar, 1 teaspoon ground pepper, 1 teaspoon smoked paprika, and 1/2 teaspoon smoked sea salt. Mix well.If you don't have smoked salt (Trader Joe's sells it for $1.99 FYI), use regular salt and add a little extra smoked paprika.
- •Bake for 15 minutes, until mostly crisp.
- •Use tongs to flip the pastrami, and return to the oven.
- •Bake for another 6-8 minutes.Check a couple of times, to make sure it doesn't burn. You'll notice you have a lot less then you started with, as the fat cooks away and the pastrami crisps and shrinks up.
- •Drain on paper towels.
- •Serve hot or at room temperature.
- •We love it with eggs, but it would be great in a BLT (PBLT?) or crumbled over a salad.