Old Style Pastrami

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Joined May 27, 2013
 
Chef Bubba, you posted a commercial product, do you doctor it or make it from scratch? Completely agree with using the plate cut as a proper Pastrami. Seen restaurant's using peppered smoked brisket. Been scarce as of late as we've bought a business and have really delved into charcuterie and seacuterie. One of our specialties is an air dried pastrami that from all I've been able to find, no one has done before. As on homage to the home of pastrami (NY,NY) we call it "U235" "The New Manhattan Project".

Isn't pastrami smoked? How is that different than "air dried?" (without the "smoke") I understand smoke isn't "air" but it's seems they are very similar processes - unless of course the smoke has lots of heat with it. . 
 
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Joined Feb 17, 2010
 
Chef Bubba, you posted a commercial product, do you doctor it or make it from scratch? Completely agree with using the plate cut as a proper Pastrami. Seen restaurant's using peppered smoked brisket. Been scarce as of late as we've bought a business and have really delved into charcuterie and seacuterie. One of our specialties is an air dried pastrami that from all I've been able to find, no one has done before. As on homage to the home of pastrami (NY,NY) we call it "U235" "The New Manhattan Project".

It's the naval pastrami from RC Provisions, I slice it, grill it slap it in a toasted roll with mustard, onion & pickle. Good stuff.
 
2,522
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Joined Feb 8, 2009
 
Isn't pastrami smoked? How is that different than "air dried?" (without the "smoke") I understand smoke isn't "air" but it's seems they are very similar processes - unless of course the smoke has lots of heat with it. . 
Pastrami is smoked and then steamed. The air dried pastrami takes the moisture out of the pastrami giving it an intense stronger pastrami taste and texture.
 
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Isn't pastrami smoked? How is that different than "air dried?" (without the "smoke") I understand smoke isn't "air" but it's seems they are very similar processes - unless of course the smoke has lots of heat with it. . 
Think ham. Think prosciutto. Same thing only different.
 
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Joined May 27, 2013
 
Think ham. Think prosciutto. Same thing only different.
Ok. I get it. 

But I can't help thinking that Jamon Serrano or Prosciutto are way better cuts of meat. Finer and more delicate. They're also pork. Totally different animal (Ha!!) - and aren't steamed, although prosciutto is brined, whereas Jamon Serrano is caked with salt to extract moisture. Both are dried and aged. 

The whole point of the process of pastrami is to take a cheap cut or lesser quality of meat and make it last without refrigeration, yes? That's also how I see bbq brisket, but I'm probably misinformed or simply don't have the experience. Maybe I've just not had premier top quality pastrami, even though I've eaten at Katz's or the Carnegie Deli in NYC. Been a while though. . . 

This is the only kind of pastrami I've ever had.  


More stringy, more fatty...This is what I always thought pastrami was. 
 
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Want real old fashioned Pastrami, coned beef, brisket, kreplach, chopped liver , stuffed cabbage,chicken soup with mondolin or matzo ball , stuffed derma (kishka) Latkas go downtown to the Jewish Deli's on Essex Street, or Delancey Street  in N.Y.CITY ,that stuff is real.. We used to call it Heart Attack Alley 
 

cerise

Banned
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Joined Jul 5, 2013
Want real old fashioned Pastrami, coned beef, brisket, kreplach, chopped liver , stuffed cabbage,chicken soup with mondolin or matzo ball , stuffed derma (kishka) Latkas go downtown to the Jewish Deli's on Essex Street, or Delancey Street  in N.Y.CITY ,that stuff is real.. We used to call it Heart Attack Alley 

I'll have what he's having.:) Except, I'd like brisket, lean please, on rye. And an egg cream or cream soda. I'm homesick. Lol
 
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Joined Feb 17, 2010
 
Pastrami is made from beef brisket.
It can be, it's also made from the plate which is what I prefer. The picture that I posted in post #10 is plate.

Crappy "pastrami" is made from the eye or bottom round and is nothing more than "peppered roast beef"  Sadly that's what most places pass off as pastrami.
 
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Joined Dec 23, 2004
 
It can be, it's also made from the plate which is what I prefer. The picture that I posted in post #10 is plate.

Crappy "pastrami" is made from the eye or bottom round and is nothing more than "peppered roast beef"  Sadly that's what most places pass off as pastrami.
You're correct of course, but just playing devil's advocate there's no reason you couldn't make a pretty killer "peppered roast beef" that way.  My brother has been trying to get me to make some pastrami exactly that way because for whatever reason he want's something leaner than brisket.  But if you brined it for two weeks with a day to soak it in clear water, then seasoned it right and smoked it, I can't see why it wouldn't wouldn't be pretty damn good.
 

cerise

Banned
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Joined Jul 5, 2013
How about a Dr. Browns Celery Tonic to wash it down?

Do they still make it? I'll take a chocolate Yoo-Hoo. It was good enough for Yogi Berra and the New Yawk Yankees. Yes? Lol

Back to the Pastrami ;-)
 
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I make my own pastrami quite often, both pro and at home. 

Short ribs make a nice pastrami, as long as they aren't too fatty. They take less time and often the fat is a little more marbled in the meat. Chuck flap and brisket both work well too. 

Have the advantage of a smoker at work, so that obviously helps. 

I might try a sous vide pastrami next, based on the ChefSteps preparation. Haven't gotten to it yet though. 
 
2,522
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Joined Feb 8, 2009
 
I make my own pastrami quite often, both pro and at home. 

Short ribs make a nice pastrami, as long as they aren't too fatty. They take less time and often the fat is a little more marbled in the meat. Chuck flap and brisket both work well too. 

Have the advantage of a smoker at work, so that obviously helps. 

I might try a sous vide pastrami next, based on the ChefSteps preparation. Haven't gotten to it yet though. 
Brine, smoke then Sous Vide ??? The Short ribs would still go in the Sous Vide for 36 to 48 hrs. We are cutting up two pigs tomorrow I'm going to look at the pork belly. If it's lean I may pastrami one of them......
 
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Joined Feb 8, 2009
My wife picks up some pastrami and swiss cheese from the grocer. This is the example of what most people think pastrami is. It really is nothing like the real thing. In fact the whole sandwich is a fake in the eyes of a real Jewish deli owner. The real pastrami is a long process that takes days made even weeks to prepare. The one I show here is from a top round no where close to the pickling, smoking and steaming process that used to be all around New York city. The people I had over for lunch will like the way this sandwich tastes. It is grilled on dill rye bread with melted swiss cheese then topped with kraut and a sweet and hot mustard. It's my version of the Reuben sandwich, a far far cry from the original Reuben.I met Michael Dell the owner of Katz's deli in NYC a few years ago. I told him his pastrami is better than any I have ever had. This sandwich I show here isn't the best pastrami sandwich I have ever had or made. It is one of the better ones I can make with the ingredients I have on hand. 

 

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