Surely there are debates on best pastrami in NY, but this is the one I tried when I visited. Mouth watering goodness!
this post was submitted on 02 Oct 2024
331 points (89.3% liked)
FoodPorn
15983 readers
82 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see !shittyfoodporn@lemmy.ca
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
!cooking@lemmy.world - A general communty about all things cooking.
!sousvide@lemmy.world - All about sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
I'm into brisket, and pastrami is no exception to that. I've had a lot of pastrami in my life and I've got to say that Katz is fucking killer.
I like to try to replicate things I really enjoy so that I can have it at home or fuse it with other food that I also enjoy. I spent months trying to replicate theirs and couldn't do it. Unfortunately I think the issue by the 3rd batch was that I couldn't smoke it at a low enough temperature to get 3 days of smoke on it.
I'm sad that I don't make it up to NY very often anymore so I haven't had it in a few years. I'm hoping to head up there next year.
I'm skeptical they actually smoke the meat for 3 days. my understanding is anything past 3-5 hours of smoke is not doing anything for flavor, and you're better off just steaming or baking at that point. IIRC they do finish with steam even after whatever smoke process they have, which further leads me to believe they aren't smoking for 3 days.
You're probably right, but man I sure did try. And I've made pastrami since then using more traditional times. I make pretty ok pastrami, but there's something in Katz's that I just love.
they also don't use brisket exactly, it's a slightly different cut, called belly or plate. something like that. not very easy to get a hold of.
They're using plate?!? That is harder to come by, but I have a source. I may give it another shot but it's been so long that I'm not sure I could try to replicate it.
I just found out you can order their pastrami online. I may order a pound and try again. Thank you so much for the info! Now I have months worth of pastrami testing to do.