Homemade Katz-Style Pastrami Recipe

Source:https://chatgpt.com/share/677a4634-5f50-8000-9caf-6632df8b319a

Katz's Delicatessen in New York City is legendary for its pastrami, but the exact recipe is a closely guarded secret. However, you can recreate a version of Katz’s-style pastrami at home with a similar flavor profile. Here's a general approach:

Homemade Katz-Style Pastrami Recipe

This process involves curing, smoking, and steaming the meat.

Ingredients:

  • For the brine (cure):

  • 1 gallon (3.8 liters) water

  • 1 cup kosher salt

  • 1 cup brown sugar

  • 1/2 cup pink curing salt (Prague Powder #1)

  • 2 tablespoons pickling spices

  • 5 garlic cloves, smashed

  • 1 tablespoon coriander seeds

  • 1 tablespoon mustard seeds

  • For the rub:

  • 1/4 cup black pepper, coarsely ground

  • 1/4 cup coriander seeds, coarsely ground

  • 2 tablespoons paprika

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • Meat:

  • 5-pound (2.2 kg) brisket (preferably the flat cut)

Instructions:

1. Cure the Brisket:

  • Combine all brine ingredients in a large pot. Heat slightly to dissolve the salt and sugar, then let it cool completely.
  • Submerge the brisket in the brine in a non-reactive container. Refrigerate for 5–7 days, turning the meat daily to ensure even curing.

2. Rinse and Soak:

  • After curing, rinse the brisket thoroughly under cold water to remove excess salt. Soak it in fresh cold water for 2–4 hours, changing the water halfway through.

3. Apply the Rub:

  • Mix the rub ingredients.
  • Pat the brisket dry and coat it evenly with the rub, pressing it into the surface.

4. Smoke the Brisket:

  • Heat a smoker to 225°F (107°C). Use wood chips like cherry or hickory for a classic flavor.
  • Smoke the brisket for 6–8 hours, or until the internal temperature reaches 165°F (74°C).

5. Steam the Pastrami:

  • Wrap the smoked brisket tightly in foil and refrigerate overnight.
  • Before serving, steam the brisket in a large pot or steamer until it’s tender and reaches an internal temperature of about 200°F (93°C), typically 1.5–2 hours.

6. Slice and Serve:

  • Slice the pastrami thinly against the grain and serve on rye bread with mustard for a classic Katz's-style sandwich.

This method captures the essence of Katz's pastrami, though perfection may require practice! Enjoy making and sharing this iconic deli staple at home.