Anyone ever had a Pastrami from Hershel's in Philadelphia? Anyone know a good recipe for getting a product cooked close to that?
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I'm with Max,
Trying to replicate someone else's methods isn't always easy.
Better yet, learn to make it at home and you'll be happy you did.
Trying to replicate someone else's methods isn't always easy.
Better yet, learn to make it at home and you'll be happy you did.
quote:Originally posted by MaxQ:
A few weeks ago I prepared a pastrami that rivaled anything I've tasted in NYC.
Info found HERE
Thanks MaxQ!
I don't really need to replicate so much as to get something that resembles the style and tastes great. I had tried a pastrami before and it was wrong in a good number of ways.
I will read through these notes and see what happens next time.
Bob
You can use either a flat or packer. A flat will require less cure time; wet or dry. 5-7 days should get a flat sufficiently cured.
I've tried making pastrami with bottom round for a leaner cut. Turned out pretty good.
Supermarket deli counters typically offer Pastrami and Corned Beef produced from bottom round. Flavor wise, it's very similar.
quote:Originally posted by BBQ Bob:
...get something that resembles the style and tastes great. I had tried a pastrami before and it was wrong in a good number of ways.
Bob
Sounds like none of us have been there but you have a goal in mind. If you give us specifics (more details the better), we can help, otherwise it's just guessings. And after 15 years here I'm a good guesser, but not on all things
What was wrong?
Is theirs different from other good Deli's?