alternative pastrami recipes/tips and tricks


 
J

Jeff Davidson

TVWBB Super Fan
Guys,

Happened to have heard an interview with the author of Save the Deli http://savethedeli.com/ on NPR. The next day I rekindled my love affair with kosher style pastrami and brisket at Irv's in Livingston, NJ. Reflecting over a delicious hand cut, pastrami sandwich, I realized that I've exposed my kids to all kinds of ethnic food in NYC but we've never been to a kosher deli. I'm threatening to take the whole family to katz's this weekend.

Inspired by Irv's, I've decided to make my first wsm pastrami. I've looked at Chris' recipe and I've found a couple of recipes by Kevin K which includes advice on steaming the meat. Any other recipes or tips/tricks out there?

best,
jd

p.s. According to the morton product locator, morton's quick cure is not sold in westchester county (or nyc). I'm heading down to princeton next week and it looks like its sold in wegman's there. If anyone in westchester or nyc wants me to pick a couple of bags, let me know.
 
If I think of anything helpful, I'll post.

But the first thing that jumped to mind was not to make a Reuben. I made some for my WSM pastrami. It was a waste, as it totally masked the quality of the meat. When I re-heated leftovers, man, could I ever tell how good it was.

Try making turkey pastrami and smoke side by side.

I haven't looked at the recipes from Chis and Kevin, but knowing their reputations, I'm sure they'll work out great.
 
You could try Montreal Smoked Meat, it's good, really similar to pastrami, different spices.

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Montreal smoked meat is great, but pastrami is king. When I was young I lived in Brooklyn, and every neighbourhood had its own deli. Pastrami to die for. I haven't tried my own, but I'll be interested in your reports. Go easy on the cove if it's called for.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Michael G.:
Montreal smoked meat is great, but pastrami is king. When I was young I lived in Brooklyn, and every neighbourhood had its own deli. Pastrami to die for. I haven't tried my own, but I'll be interested in your reports. Go easy on the cove if it's called for. </div></BLOCKQUOTE>Tell me your not comparing grocery store MSM to deli made pastrami .... ?
I've had the real deal MSM, but not been to NYC to try real pastrami.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by jeff davidson:
I've had msm in montreal, Ben's and Schwartz's, and liked it but I do have a preference for pastrami.

Not sure how old Michael G is but in Brooklyn there were probably over 500 kosher delis making their own pastrami...as Michael says, every neighborhood had one. Here's an article about it:

http://www.suntimes.com/lifest...deli-101409.article# </div></BLOCKQUOTE>Well, I say 'if you love brisket and you're ever in Montreal you MUST go to Schwartzs', so I'll say if I'm ever in NYC I MUST try some real deli pastrami.
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Actually, the best MSM I've ever had is in Toronto at a place called Caplansky's - you can actually taste the smoke. And the neighbourhood deli was by no means a grocery store. It was always a family run restaurant specializing in pastrami, corned beef, and, in those days, tongue. All kosher, of course, and all wonderful.
 
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