Pastrami

[BJK]

Pastrami can be any meat, the word just means (as far as I know) spicy meat. I'm not going to buy brisket or corned beef for it as they're just too expensive. But I have pork butt sitting in the freezer. I went online and found a recipe.

Question: Has anyone here had porkstrami? Feedback is very welcome.

Here's the recipe I intend to use:
https://ebabble.net/porkstrami-pork-leg-pastrami/

I'll change the final rub a little. I also won't add the carbs to the brine, or if I add sweetener something keto.

[Outpost75]

Pork pastrami should be served thick sliced on white bread with mayonnaise. Don't try ordering it at Katz's

[BJK]

I have never had mayo on pastrami, always mustard, but why wouldn't that be good!? I'm salivating at the thought, I'll need to give it a try. Maybe while I'm smoking pastrami I think maybe I'll take the 2nd butt, cure it also and make buckboard bacon.

But I can't do the bread. I'll have mine with cole slaw or sauerkraut. And my mayo will be homemade using 1/2 olive oil and MCT oil. But I would love to have it on bread, I just can't.

I've never been to Katz's. Are you near the city? (NYC)

There was a place on Rt46, I don't remember the town but it was in NJ not far from the city. When my dad would go to a tool outfit I'd go with him. On the east bound side of the road there was a place that made the best pastrami sandwiches. You'd think you died and went to heaven. That was 60 years ago.

[JonB_in_Glencoe]

corn beef too expensive?

HyVee had Corn beef on sale for $2.97 lb (I've cooked two packages so far and have 5 more packages in the frig).
That's cheaper than Hamburger.
Ya gotta love the month of March for all the corn Beef specials.

[Outpost75]

I was parodying the Red Skelton skit when he went into Katz's deli and ordered cold pastrami on white bread with mayo and they offered him peanut butter on pump with Swiss, kraut and horseradish.

When I worked at Ruger I used to go to Jovino's in Little Italy monthlybto make their delivery and we always went to Katz's afterwards. These days I have to settle for The Cider Press Grill and Deli in Inwood, WV.

[BJK]

corn beef too expensive?

HyVee had Corn beef on sale for $2.97 lb (I've cooked two packages so far and have 5 more packages in the frig).
That's cheaper than Hamburger.
Ya gotta love the month of March for all the corn Beef specials.

I'm happy for you.

Yes, corned beef is too expensive locally. It was $8/# for point. It goes up from there. I'm not paying that. Nor am I driving to Minnesota to save a few bucks. Yeah, normally March is when I get the years supply. Just not this year.

[WRideout]

For a Pittsburgher, it's not a sandwich without french fries on it.

Wayne

[MaryB]

Grabbed a corned beef flat for $4/lb. Lot less fat and waste on them. Going in the oven to roast then getting sliced for reubens!

[Bmi48219]

Just made a pastrami Reuben last night. Thicker sliced seeded rye, kraut, several slices of deli pastrami and provolone (never really cared for Swiss). I lightly toast the bread first, while heating the kraut to get rid of most of the brine and in another pan I heat the pastrami until it’s just getting crisp on edges.
Spread mayo on the toast and assemble in the pan over medium heat. I use the mayo instead of butter to fry the sandwich. Flip sandwich when brown on one side.
The wife doesn’t eat eat so hers is double decker kraut & cheese on mayo grilled rye.
If you’re making a grilled sandwich you have to try mayo instead of butter for grilling. Crisps the bread better.

[Silvercreek Farmer]

Deer shoulder is very fine corned or made into pastrami. We tried deer ham, but it was a bit dryer than the shoulder.

[rockrat]

I like to take the corned beef flats, cover the top fat layer with garlic and onion and put them in the smoker!!! Smoke for about 5 hours @200 degrees, wrap in foil and put back in smoker (180 degrees) for another 19 hours.

[jcren]

Venison roast make excellent pastrami if anyone was wondering.

[BJK]

I've done the venison corned beef and while tasty the leanness of it made it too dry. I never did it again, but if I did I told myself I was going to "lard" the meat. If you don't know what that is, it uses a larding needle. That might help with a 'net search for info.

[Xringshooter]

For a Pittsburgher, it's not a sandwich without french fries on it.

Wayne

Wayne, don't you mean "sammich" :smile:. Love good pastrami no matter how it's served. Up in Canada (at least in Montreal) it's called a smoked meat sandwich. Had one while on a job up there from a place that was known for them and it was outstanding. Also got some great kimchi from a Korean place in downtown Montreal.

[dverna]

Wayne, don't you mean "sammich" :smile:. Love good pastrami no matter how it's served. Up in Canada (at least in Montreal) it's called a smoked meat sandwich. Had one while on a job up there from a place that was known for them and it was outstanding. Also got some great kimchi from a Korean place in downtown Montreal.

The best places were Ben’s and Schwartz....sadly both gone.

[GregLaROCHE]

How is pastrami different from corned beef? Spices?

[todd9.3x57]

For a Pittsburgher, it's not a sandwich without french fries on it.

Wayne


mmmmmmmm.........fries, slaw and tomaters..........sounds like a Primanti sammich!!!!

[jcren]

Spices and cook method. Corned is typically boiled, pastrami is smoked and usually covered in black pepper and coriander.

[BJK]

If beef pastrami it's also cured first. In the past I would start with corned beef and just spice it up and let it sit for a bit to soak up the flavors.

In theory any meat can be pastramied since the word just means spicy meat.

[MaryB]

The cure for pastrami and corned beef are very similar(some recipes I have are identical), the difference is in seasoning and cooking method. As mentioned pastrami gets a heavy coat of coarse ground black pepper, and coriander for those who like that flavor(I use a little, not high on my list of spices...) then it is slow smoked at 200 to 250F. I always buy extra corned beef when it goes on sale to make pastrami. I run it thru my slicer then freeze enough to make 2 sandwiches.

[T-Bird]

Just finished a small corned brisket flat that I bought on sale at the end of Mar. I rinsed it, rubbed it with black pepper, fresh ground coriander, smoked it for 6 hrs on my BGE. Never done this before. We'll see, I wrapped it in foil when it cooled and put it in the fridge.

[MaryB]

Just finished a small corned brisket flat that I bought on sale at the end of Mar. I rinsed it, rubbed it with black pepper, fresh ground coriander, smoked it for 6 hrs on my BGE. Never done this before. We'll see, I wrapped it in foil when it cooled and put it in the fridge.

Lazy pastrami! It is good eats! I do it every year when corned beef goes on sale.

[T-Bird]

Tasted it, too much coating, overwhelms the meat. gonna rinse it and then try it.

[T-Bird]

That worked! it's good now. Now that I know how to do it, I'll do it again. I might wrap it after 3 hrs next time, could use a little less smoke.

[samari46]

Had more than a few Pastrami sandwiches. Had a standing order at work,so that anyone who went would get me one. Katz's is still in business. There is another Jewish deli but cannot remember their name. Frank

[MT Gianni]

There is or was a place in Red Lodge, MT that served naval pastrami in their pork dinner package. It was delicate and fatty and they served just enough that you wanted more.