Hi all.
In Chelsea Market in NYC, there’s an amazing butcher shop - Dickson's Farmstand Meats. These folks really understand meat. They offer superb raw meats, and many of their prepared products are top notch as well.
Among their excellent products, I discovered their lamb pastrami. Tasty beyond ridiculous. Whenever I’m in the area, I make it my business to get some, if they have it in stock. I’ve never seen anyone make lamb pastrami as they do. Theirs is just fantastic.
Now I’m trying to somehow duplicate it with my #1. I’m not trying to copy them, but I am trying to create lamb pastrami that can at least stand up to theirs. I see theirs as the gold standard, so if I'll create something as awesome I’ll be very happy, even if – or perhaps especially - it doesn’t taste likes theirs.
I’ve done various trials and was finally able to create a pastrami that has an excellent texture.
But my seasoning is still not perfect. It’s lacking that awesomeness that Dickson's pastrami has.
Allow me to outline what I’ve done. I’d be curious to hear your feedback. If you have any suggestions for awesome seasoning, or some other comments, I’d be grateful.
By the way, I haven’t been to Dickson's in a while. Next time I’m in the area, I’ll try to pick the brains of the sales people about the pastrami. But for now, I’d be curious to hear what YOU have to say.
I’m attaching a photo of Dickson's pastrami, and a photo of two of my last trials side by side - one that really shrank, losing all that yummy fat, and one with perfect texture but not perfect seasoning, which I’ll describe below.
So.. the questions to you are:
1. What seasoning would you use?
2. What would you do differently from what I’ve done, if at all?
3. Is the brine necessary and does it actually impart a flavor?
=====
Here it goes.
Ingredients
2 lamb bellies, totaling around 3.5-4p.
Brine:
1 gallon water
¾ c Kosher Salt
1 tbs pink salt
1 teaspoon black pepper
1 teaspoon fennel
1 teaspoon coriander
1 teaspoon clove
1 teaspoon cumin
6 cloves garlic, smashed with the skin on
2 sprigs rosemary
Seasoning
1 tbs whole black pepper
1 tbs coriander seeds
1 tbs cumin seeds
1 tbs fennel seeds
1½ tsp kosher salt
Directions
1. Bring all brine ingredients to a boil, turn heat off, and allow the brine to chill completely.
2. Strain the spices from the brine. If you don’t strain the spices, they will stick to the meat and it’ll be hell to remove. Pour the liquid into a container or a strong sealable bag, and transfer the meat to it, immersing it completely.
3. After 3 days, remove the meat from the brine, discard the brine, and pat dry both pieces. Place on a rack until fairy dry but slightly tacky, around 15 min.
4. Place all the whole seeds in a spice or coffee grinder, and grind coarsely. When well incorporated, add the salt and mix.
5. Rub the spice mixture into the lamb, completely covering both sides of each piece. Starting with the narrow side of the meat, roll both pieces into a single tight roll and tie tightly with butcher twine.
6. Using 3oz of oak, smoke the meat on 175F until internal temperature reaches 135F. This can take 6.5-7 hours.
7. Preheat oven to 225F. Use a pan that can hold a rack. Cover the bottom of the pan with an inch of boiling water. Place a rack over it, and place the lamb on the rack. Cover tightly with aluminum foil and steam for 5 hours.
8. Let the lamb cool to room temperature.
9. Transfer to fridge, and let cool overnight.
10. To serve, cut paper-thin slices.
In Chelsea Market in NYC, there’s an amazing butcher shop - Dickson's Farmstand Meats. These folks really understand meat. They offer superb raw meats, and many of their prepared products are top notch as well.
Among their excellent products, I discovered their lamb pastrami. Tasty beyond ridiculous. Whenever I’m in the area, I make it my business to get some, if they have it in stock. I’ve never seen anyone make lamb pastrami as they do. Theirs is just fantastic.
Now I’m trying to somehow duplicate it with my #1. I’m not trying to copy them, but I am trying to create lamb pastrami that can at least stand up to theirs. I see theirs as the gold standard, so if I'll create something as awesome I’ll be very happy, even if – or perhaps especially - it doesn’t taste likes theirs.
I’ve done various trials and was finally able to create a pastrami that has an excellent texture.
But my seasoning is still not perfect. It’s lacking that awesomeness that Dickson's pastrami has.
Allow me to outline what I’ve done. I’d be curious to hear your feedback. If you have any suggestions for awesome seasoning, or some other comments, I’d be grateful.
By the way, I haven’t been to Dickson's in a while. Next time I’m in the area, I’ll try to pick the brains of the sales people about the pastrami. But for now, I’d be curious to hear what YOU have to say.
I’m attaching a photo of Dickson's pastrami, and a photo of two of my last trials side by side - one that really shrank, losing all that yummy fat, and one with perfect texture but not perfect seasoning, which I’ll describe below.
So.. the questions to you are:
1. What seasoning would you use?
2. What would you do differently from what I’ve done, if at all?
3. Is the brine necessary and does it actually impart a flavor?
=====
Here it goes.
Ingredients
2 lamb bellies, totaling around 3.5-4p.
Brine:
1 gallon water
¾ c Kosher Salt
1 tbs pink salt
1 teaspoon black pepper
1 teaspoon fennel
1 teaspoon coriander
1 teaspoon clove
1 teaspoon cumin
6 cloves garlic, smashed with the skin on
2 sprigs rosemary
Seasoning
1 tbs whole black pepper
1 tbs coriander seeds
1 tbs cumin seeds
1 tbs fennel seeds
1½ tsp kosher salt
Directions
1. Bring all brine ingredients to a boil, turn heat off, and allow the brine to chill completely.
2. Strain the spices from the brine. If you don’t strain the spices, they will stick to the meat and it’ll be hell to remove. Pour the liquid into a container or a strong sealable bag, and transfer the meat to it, immersing it completely.
3. After 3 days, remove the meat from the brine, discard the brine, and pat dry both pieces. Place on a rack until fairy dry but slightly tacky, around 15 min.
4. Place all the whole seeds in a spice or coffee grinder, and grind coarsely. When well incorporated, add the salt and mix.
5. Rub the spice mixture into the lamb, completely covering both sides of each piece. Starting with the narrow side of the meat, roll both pieces into a single tight roll and tie tightly with butcher twine.
6. Using 3oz of oak, smoke the meat on 175F until internal temperature reaches 135F. This can take 6.5-7 hours.
7. Preheat oven to 225F. Use a pan that can hold a rack. Cover the bottom of the pan with an inch of boiling water. Place a rack over it, and place the lamb on the rack. Cover tightly with aluminum foil and steam for 5 hours.
8. Let the lamb cool to room temperature.
9. Transfer to fridge, and let cool overnight.
10. To serve, cut paper-thin slices.
Sounds more middle-eastern, so makes sense with the lamb.
