Last week I made pastrami using Meatheads incredible recipe. I served pastrami Rubin sandwiches to a group of 20 friends last night. Of all the things I’ve learned here the pastrami is the best. I cheat in that I buy several corned beef brisket pieces every year when they go on sale after St Patrick day and freeze them. Everyone likes my brisket, ribs, and pulled pork all of which I learned how to do well here, but they literally ask if I would make pastrami for some get togethers. If you’re searching for that something with some wow factor to serve I recommend trying Meatheads pastrami recipe.
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Last edited by Oak Smoke; October 23, 2022, 12:32 PM. -
I 100% agree. It is a fantastic recipe. -
Absolutely, and honestly I've done it both ways and generally prefer the corned beef cryopacks. The only reason I would do it from scratch is if I wanted a specific size and fat ratio, which is a complete roll of the dice with the cryo ones.Comment
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Like IAGTTDs I rarely do one from scratch any more. There is a semi-local company that makes a great commercial corned beef that makes an equally great Close To Katz's pastrami. I even had a Jewish foodie-friend who swears my pastrami (Meathead's) is as good or better than he's had in person at Katz's deli.Comment
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That said, I do like picking my own meat for pastrami. Prime Costco brisket and Porter Road brisket (one is defrosting right now) are better than store-bought corned beef IMO. My family agrees on the taste improvement as I have used MH’s recipe consistently since the start.Comment
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