Katz Pastrami Sausage

[Jerod Broussard]

Obviously a little darkening of the water, but that bark stayed on. I read they smoke the pastrami at approx. 175-F for 3 days.

[fzxdoc]

That is one weird video, Jerod. Apparently in another episode he made nacho sausage?

Kathryn

[Jerod Broussard]

Oh, he has a got a bunch of crazy stuff. People send him food and he "sausages" it. I couldn't believe that pastrami was boiled for three hours.

[fzxdoc]

Jerod Broussard
Me either, Jerod. It looked like it was perfectly cooked. But he followed the directions for that part exactly, according to the info on the Katz website for whole pastrami. The site specifically says not to pressure cook or to sous vide the slab of meat, but to boil in water for 3 hours. It would be hard for me to do that without knowing why; most likely it's to get rid of some of the salt.

That's some tenacious bark, for sure.

Kathryn

[Draznnl]

Um, I um, er, uh, I don’t quite know what to say. What a sad fate to befall a Katz’ pastrami. To be ground up and sausagized. I gotta try that with a hunk of my next pastrami. Or maybe not.

[Jerod Broussard]

I'm fine with pork and deer.