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.
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.