Pastrami - Stone Ridge Ranch - at Costco
- Thread starter DanHoo
- Start date
Steve Hoch
TVWBB Honor Circle
Looks yummy!
DanHoo
TVWBB Olympian
Cost comparing to the pastrami from corned beef isn't horrible. The last corned beef I bought was $4.99 lb. I didn't weigh after smoking but I'll guess 20 % loss of moisture so roughly $6.25 lb. Add cost of spices, smoking chips, coal, vacuum seal bags. Maybe another 25 to 50 cents a pound?
So the store bought costs about 33 percent more?
Comparing this vs store bought roast turkey or ham, I'll take the pastrami.
So the store bought costs about 33 percent more?
Comparing this vs store bought roast turkey or ham, I'll take the pastrami.
LMichaels
TVWBB 1-Star Olympian
First I can't tell if this is "real" pastrami (from brisket) or that top round crap sold now, and "deli sliced?" As someone who grew up on REAL deli corned beef and pastrami in Chicago, I never saw "shaved" corned beef or pastrami. They were always decent meaty slices of fine tasting product. So, while this may be "tempting" to me, I'd have to see what it is. The fact they call it "deli style" and it's "shaved" tells me it's nowhere near being true brisket pastrami
DanHoo
TVWBB Olympian
I don't think is pastrami from Brisket.
Brett-EDH
TVWBB Hall of Fame
DanHoo
TVWBB Olympian
I don't think Chicago can claim Pastrami.
It’s not entirely wrong to think of pastrami as American. The classic New York deli meat made from cured, smoked, and spiced beef was an innovation of Romanian immigrants who came to the United States in the late 19th century. But pastrami, and its peppery spice blend, has a history that goes beyond beef and further back in time than the 19th century.
According to The Artisan Jewish Deli at Home, pastrami originates from the jerky-like pastirma, developed by the Ottoman Turks, who dried and salt-cured meat (often beef, goat, or mutton) as a way to preserve it, then rubbed it with spices. The recipe migrated to Eastern Europe along the spice route and became a mainstay in Romania, where it was adapted and goose became the preferred meat. Romanian immigrants settling in New York switched from using goose to the cheap and easily found beef brisket, in particular the navel cut, to save money. Due to the advent of refrigeration, Romanian immigrants were able to use a weaker salt brine and develop a softer form of pastrami. No one knows for sure how the name ended up transitioning from the Romanian pastramă to pastrami, but one theory is that it’s because it rhymed with “salami” and was sold in the same delicatessens.
tastecooking.com
It’s not entirely wrong to think of pastrami as American. The classic New York deli meat made from cured, smoked, and spiced beef was an innovation of Romanian immigrants who came to the United States in the late 19th century. But pastrami, and its peppery spice blend, has a history that goes beyond beef and further back in time than the 19th century.
According to The Artisan Jewish Deli at Home, pastrami originates from the jerky-like pastirma, developed by the Ottoman Turks, who dried and salt-cured meat (often beef, goat, or mutton) as a way to preserve it, then rubbed it with spices. The recipe migrated to Eastern Europe along the spice route and became a mainstay in Romania, where it was adapted and goose became the preferred meat. Romanian immigrants settling in New York switched from using goose to the cheap and easily found beef brisket, in particular the navel cut, to save money. Due to the advent of refrigeration, Romanian immigrants were able to use a weaker salt brine and develop a softer form of pastrami. No one knows for sure how the name ended up transitioning from the Romanian pastramă to pastrami, but one theory is that it’s because it rhymed with “salami” and was sold in the same delicatessens.
The Brief History of Pastrami
When we think of pastrami, we tend to think of the cured beef you might find on a sandwich from Katz’s. But chefs are starting to use that same curing technique on lamb, fish, and even vegetables.
tastecooking.com
LMichaels
TVWBB 1-Star Olympian
I never said Chicago could "claim" it. I said I grew up on true Kosher delis serving the real thing in Chicago. As to who can claim it? IDK and don't care. Simply that real pastrami from a REAL kosher deli "hits different" than crap you find currently at the cold cut counters
DanHoo
TVWBB Olympian
Your opinion of real thing and the rest is crap (your words).
Maybe you can be less insulting to other ways of cooking.
If you don't like it that's fine. It doesn't make it crap.