- Joined May 27, 2013
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. .
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".