Pastrami recipe

Hi OldPro,

I'll provide a link to BDL's pastrami recipe. I haven't tried it yet (even though I've been wanting to for some time now. Maybe spring :))...but his recipes are always quite good.

BDL's pastrami

Let us know how things work out...
dan

TY for posting the link to that darn recipe. I'd lost it as part of one of the several virus or trojan attack/crash/reformats undergone in the past few years; and had forgot that I'd posted it here on CT.

Feel free to consider the source, but it's a pretty good recipe which has been tested by a number of other people.

A word about my pastrami recipe -- great pastrami starts with great brisket. Don't skimp. Go Wagyu if possible, USDA Prime, "Better Than Choice" Angus (what I usually use), or the best USDA Choice you can find.

Back in the day, Jewish delis which made both their own corned beef and pastrami, made most of their CB with flat, and most of their pastrami with point. Your choice -- just sayin is all.

The bread is just as important as the meat. If you bake, try this: http://www.cheftalk.com/forums/pastr...-sour-rye.html

If you're (a) serious about mustard, and (b) like it hot, try Phillipes. Philippe's Hot Mustard - Food The lid says "Hot but Good." That's very understated on both counts. Here's another, also very hot, I particularly like: Russian Hot Mustard (Gourmet) at Russian Foods .com

The best pastrami and rye bread (both, each, whatever) in the known universe comes from Langer's Delicatessen on S. Alvarado in Los Angeles, Langer's Delicatessen-Restaurant | 213-483-8050 | The World's Best Pastrami | Home. Second best might be from Katz's in New York (but not such good rye bread) Katz's Delicatessen New York.

To be completely honest, I'd put another L.A. area deli, Brent's, in second place over Katz's. But, it didn't seem right not to have an NYC deli represented in even a very short survey of pastrami. For reasons to numerous and too difficult to fully articulate, deli culture in general seems more dynamic in Los Angeles than New York, and many of the custom made meat and bakery products are just plain better. That might just be homerism, though, so take it with a grain of (kosher) salt.

You can arrange to have either Langer's or Katz's Fed-Ex you a care package of enough pastrami to make the shipping worthwhile and a few loaves of bread -- still going to be ridiculously expensive though. I don't know if Brent's would do it; but expect so.

However you make or buy your pastrami, enjoy it in good health.

BDL

I have yet to try my hand at making my own, RealSoonNow.  This thread did remind me of shopping at a local deli here in town some years ago.  They got in this batch of pastrami that was this gawd awful shade of, uh, err, shinola brown with big veins of unsightly yellowish fat running through it.  The stuff looked like road kill.

I bought two pounds, wish I'd gotten more.  In spite of the way it looked, it was heaven on the tongue, still the best pastrami I've ever had.  Wish I knew the source - oh well.

mjb.

I'm thinking of getting all heretical & trying this with a tri-tip.

Grumio... my hard and fast life rule applies:  "It's always good to have a goal."


I'm guessing my previous life's rule might not so much.... " If it doesn't work, hit it with a hammer.  If that doesn't fix it, just add beer."



I can promise you these are words to live by, I just can't promise you won't end up in therapy  

Tri tip is a very bad choice for a long brine.  It also doesn't do well with the amount of sugar in a pastrami rub. 

A roast from the round would be much better.

BDL

Pro,

I hope it's something good, too!

BDL

   OldPro, I am so jealous of you!

   Please let me (us) know how everything turns out...not only with the taste...but your findings on the process as well.

    ENJOY!
  dan

A good Pastrami comes from the heart, slice it by hand with a good Jewish Rye and a good mustard. I was wanting good pastrami so bad a few months ago I shipped some 3000 miles from the Carnegie Deli in NYC. It was melt in your mouth good, and I would do it again. I will be going through Portland, Or in a few weeks, I plan on stopping at Kenny and Zuke's for a Hot Pastrami on Rye. I'll let you know how it was..Chef Bill           

The suspense is killing me.

BDL

Lets cut into that sucker, I don't mind a Pastrami on Rye from breakfast............Chef Bill

MMhhh , your cook oldpro is sound like delicious , felt hungry today ,If i have time i also did that.

Glad it worked for you, Pro.  You'll like it still better tomorrow, once the meat really has a chance to set up.

If you want that red color it comes from using a "cure" like Prague powder. 

You don't really need its curative powers, refrigerating in brine for an appropriate period is enough to keep the meat wholesome, and it doesn't do much to the flavor profile one way or another  But, it will give you color.  Easy enough if you want to try it next time. 

Questions for you:  Do you think it's important enough to add a nitrate/nitrite cure to the recipe?  How about, if only to prevent surprise, whether it's important to mention color at all? 

BDL