In your travels go to NYC and have pastrami at Katz’s Deli in lower Manhattan. Their process is incredible. Best pastrami I’ve ever had. They do ship. I’ve never done that. Only ate there
I am doing one for thanksgiving 11lber in the brine for almost 2 weeks and then going to try a sous vide rest for 12hrs....50/50 its glorious or a disaster lol
Question for you. I’ve been quite confused about using curing salt. The amount you use is that prior to trimming or not? Does the weight of the brisket determine the amount used? Aside from great recipes you provide great information
Probably an ignorant question, but what did you call that little grinding bowl? Can you link to it? This is definitely going down at my house this summer
Ive been cheating by making pastrami with a Corned Beef brisket from the store, and then doing the season and wrap in fridge. Im going to give this a shot.
I rinse and soak the store bought Corned Beef several times to remove some of the salt. I use very little salt but the other flavors burst to the front. Been making pastrami this way for years
@@idontreallycare5743 I started to soak mine in a container filled with water. Changing the water 4 times over a couple days. Still the proper amount of salt flavor as well.
I much prefer you talking live than dubbing over the video. It sounds like one of those fake tik toks where they steal some one elses video and dub their own voice in.
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I made this recipe and my pastrami came out tender and absolutely delicious, Thank you so much.
Pastrami is a labor of love
Quick and simple 😮.
In your travels go to NYC and have pastrami at Katz’s Deli in lower Manhattan. Their process is incredible. Best pastrami I’ve ever had. They do ship. I’ve never done that. Only ate there
I've had them ship it a few times, still tastes great but not cheap.
OMG I have always wanted to smoke my own pastrami... I'm going for it... thank you so much!!!
Love your channel. I am a BBQ hero in my family because of you guys.
Definitely want to try this one. Looks great!
Love your channel - would love to see you do a video on how to master backyard kabobs on the grill
Awesome video, Susie!
I am doing one for thanksgiving 11lber in the brine for almost 2 weeks and then going to try a sous vide rest for 12hrs....50/50 its glorious or a disaster lol
Looks excellent
Thanks for this video. Can you recommend a particular brand and model of slicer? I just love thin sliced pastrami!
My MEAT! brand slicer works really well!
Nice! Pastrami on a burger, Oh Yeah! You know the Greek Burgers! Yum! 😋 ❤
Question for you. I’ve been quite confused about using curing salt.
The amount you use is that prior to trimming or not? Does the weight of the brisket determine the amount used?
Aside from great recipes you provide great information
Looks amazing! Curious, do you trim the brisket like you would if you are smoking it?
I do!
Sam's club sells just the flat of the brisket. I might grab one and give this a try.
I'll just buy from Publix lol. Looks amazing!!!!!❤❤
I don’t see the link to the calculator for the pink curing salt in description
There's a bunch of them out there. Here's one eatcuredmeat.com/dry-curing/how-much-curing-salt-per-pound-of-meat-dry-or-wet-curing-tool-calculator/
Probably an ignorant question, but what did you call that little grinding bowl? Can you link to it? This is definitely going down at my house this summer
mortar and pestle set
Did you make your own pickling spices or did you purchase those?
I make my own!
I so need a countertop slicer
Ive been cheating by making pastrami with a Corned Beef brisket from the store, and then doing the season and wrap in fridge. Im going to give this a shot.
I rinse and soak the store bought Corned Beef several times to remove some of the salt. I use very little salt but the other flavors burst to the front. Been making pastrami this way for years
@@idontreallycare5743 I started to soak mine in a container filled with water. Changing the water 4 times over a couple days. Still the proper amount of salt flavor as well.
That looks SOOOO dry...just kidding 😂 looks lovely and perfect as always 🙏
Why 3.2 teaspoons of Prague Salt? Does this need to be exact?
It does! There's plenty of online calculators that will help you figure out how much to use.
I much prefer you talking live than dubbing over the video. It sounds like one of those fake tik toks where they steal some one elses video and dub their own voice in.
It was an experiment. This is one of our last voice over videos and then we'll be back to normal.
I'm glad someone else said something because I was going to for sure, not a fan of the voice over at all
@@Heygrillhey Reminded me of the BBQ Pit Boys back in the day...Was different, but I still watched it...Pastrami looked delicious!!! 😄😄