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Meathead Goldwyn Katz Pastrami

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  • KINGBBQ
    Founding Member
    • Aug 2014
    • 7

    Meathead Goldwyn Katz Pastrami

    The "Similar to Katz" recipe is great. The preparation iis definitely not for the faint of heart. I agree that the brine process should be at least 10-11 days. I pack it into a double hefty garbage bag with brine and load it into a big roaster which will be put in the refrigerator. Needs ROOM.

    Then, after a day of desalination, the dry curing should be at least two days. Make sure that the cure is crusty with lots of pepper.

    And by the way, I too visited Katz' Deli in the mid-80's. They still had the salamis hanging from the ceiling "send one to your son (wartime)"

    Here in L.A., Langers is supposed to be the best pastrami. This recipe when done right will beat them every time.

    I use a full packer brisket, at least 14-16 pounds. I buy it fresh from my butcher and I leave 1/4 inch of fat although 1/8 is recommended. I am also using a Pit Barrel which may be a little amateurish, but I can get good results using the Smoke temperature monitor that is sold by Thermo Works.

    What I believe is critical is observing temperatures. The Pit Barrel when lit will go to approx 275 degrees F, however that can be slowed with a little patience. A big "packer" will take at least 6-7 hours in the smoker. At the "stall" 150 degrees F, it will be taken out or if preferred, continue to 203 degrees F in the smoker. I prefer the steaming method the same day of smoking. I steam mine in a large foil roasting pan on a raised grate and use some reserved brine as the fluid, and of course covered (wrapped) with heavy duty Reynolds foil. Perhaps the reserved brine may introduce salt to some extent, however it can counter-react our colleague Meathead's remark that the product may need a little salting.

    I have introduced pictures of what I have done at various stages of the preparation, and the results are fantastic.

    I urge everyone to take the time to brine your own whether for corned beef or pastrami, if you have the room, patience and time. The results will be fantastic, and yes I would be able to open a deli, however working in a restaurant as a young kid in 1962 taught me that such a business is very joyful at times but not economic. I would rather see smiling faces from my family and grandkids.

    Be well and stay safe and yes Meathead, I understand the Yiddish expression at the bottom of your fine recipe.

    Kind regards
    Attached Files
  • KenC52
    Charter Member
    • Jun 2015
    • 116
    • Pittsburg, Texas
    • Weber Performer, Weber Jumbo Joe, Weber Smokey Joe (which I made into a mini-WSM), Weber Q 120 (which I converted to a portable flat top griddle), Oklahoma Joe offset cabinet smoker, Lodge hibachi, Pitt Boss Tailgater
      Maverick ET 733
      Favorite Cook - Sausage, any kind of sausage!

    #2
    OMG that pastrami looks soooo good! OK now I have to give this a try. Made a corned beef a few years ago and smoked it but used a brisket rub rather than pastrami rub. It was good but a lot of trouble.

    Comment

    • Jfrosty27
      Club Member
      • Mar 2020
      • 751
      • Muskego, WI
      • Current cookers:
        Rec Tec RT700 "Bull" pellet cooker
        Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
        Weber Genesis 3 burner gas grill w/ rotisserie
        Charbroil Grill2Go gas grill
        Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
        Weber Smokey Joe
        SnS Deluxe
        Vortex
        The Orion Cooker convection cooker/smoker (two of them)
        Blackstone 17" griddle
        Joule Sous Vide circulator

        Favorite beer: Anything that's cold!
        Favorite cocktail: Bourbon neat

      #3
      One wotd says it all. YUM. Is tht even a word? 🤣

      Comment

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