A practical overview of how to dry and smoke pastrami at home ideal for delicatessen use.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 | Publish Date not found |  0 Views |
How to Make Pastrami | Cure & Smoke
Leah is the Senior Culinary Editor at Serious Eats and previously spent nearly 9 years as a recipe developer and editor at America’s Test Kitchen. She has developed recipes and edited over 20 cookbooks on topics ranging from bread baking to plant-based eating to outdoor grilling and beyond. While there she also developed recipes and features for Cooks Illustrated Magazine Cooks Country Magazine and ATK’s digital platform. Before her life as a recipe developer she cooked in 5-star and Michelin-star restaurants coast to coast including The Herbfarm and Aubergine Restaurant at L’Auberge Carmel; she also cherishes her teenage days flipping burgers on flattops and her early professional life baking and packaging cookies and pies at a wonderful family-run German bakery.
Serious Mealtimes / Lorena Masso
Great pastrami has the perfect balance of salty savory and smoky all in one bite. The outside of each slice is firm and dense but when you bite into it the meat is silky with fat and gives way effortlessly perfect for piling on the ultimate pastrami on rye. It’s a carnivore’s dream.
