I went to New York City and stopped by Katz deli and man I was in love with the amazing pastrami sandwich them have there. They have been making it for years and now I understand why. It is so good that when I got back home I was inspired to master the art of pastrami. This is how I made sous vide pastrami. * Become a MEMBER of SVE *
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* SOUS VIDE EQUIPMENT *
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HOW TO COOK PASTRAMI SOUS VIDE
I cooked it for 24hrs @ (137°F / 53°C)
* Brisket by Grand Western Steaks
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PASTRAMI INGREDIENTS
14lbs Brisket
* Pickling Spice *
1 tbsp Coriander Seeds
1 tbsp Black Peppercorns
1 tbsp Mustard Seeds
1 tbsp Red Chile Flakes
1 tbsp Allspice Berries
1 tbsp Whole Cloves
1 tsp Ground Ginger
1 tsp Ground Mace
1 small Cinnamon Stick
2 bay leaves
* BRINE INGREDIENTS *
1 Gallon Water
1 1/2 cup Kosher Salt
1 cup Granulated Sugar
4 tsp Pink Curing Salt
10 Cloves Garlic, Crushed
Whole Pickling Spice Above
About 1 Gallon of Ice
* TORCHES OPTIONS *
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#Pastrami #SousVide #Sandwich
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