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{{DISPLAYTITLE:Katz's Pastrami Recipe}}<br />
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''This conversation was exported from ChatGPT''<ref>{{cite web|title=Katz's Pastrami Recipe|url=https://chatgpt.com/share/677a4634-5f50-8000-9caf-6632df8b319a|publisher=ChatGPT|access-date=2025-11-25}}</ref><br />
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== gpt-4o ==<br />
=== User: katz deli pastrami recipe ===<br />
katz deli pastrami recipe<br />
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=== Assistant: Katz's Delicatessen in New York City is legendary for its pastrami, but the exact recipe is a closely guarded secret. ===<br />
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:<br />
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===== Homemade Katz-Style Pastrami Recipe =====<br />
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This process involves curing, smoking, and steaming the meat.<br />
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===== Ingredients: =====<br />
* 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<br />
* 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<br />
* Meat: - 5-pound (2.2 kg) brisket (preferably the flat cut)<br />
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===== Instructions: =====<br />
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====== 1. Cure the Brisket: ======<br />
# Combine all brine ingredients in a large pot. Heat slightly to dissolve the salt and sugar, then let it cool completely.<br />
# Submerge the brisket in the brine in a non-reactive container. Refrigerate for 5–7 days, turning the meat daily to ensure even curing.<br />
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====== 2. Rinse and Soak: ======<br />
* 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.<br />
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====== 3. Apply the Rub: ======<br />
# Mix the rub ingredients.<br />
# Pat the brisket dry and coat it evenly with the rub, pressing it into the surface.<br />
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====== 4. Smoke the Brisket: ======<br />
* Heat a smoker to 225°F (107°C). Use wood chips like cherry or hickory for a classic flavor.<br />
* Smoke the brisket for 6–8 hours, or until the internal temperature reaches 165°F (74°C).<br />
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====== 5. Steam the Pastrami: ======<br />
* Wrap the smoked brisket tightly in foil and refrigerate overnight.<br />
* 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.<br />
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====== 6. Slice and Serve: ======<br />
* Slice the pastrami thinly against the grain and serve on rye bread with mustard for a classic Katz's-style sandwich.<br />
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This method captures the essence of Katz's pastrami, though perfection may require practice! Enjoy making and sharing this iconic deli staple at home.<br />
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== References ==<br />
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[[Category:ChatGPT Shares]]<br />
[[Category:openai]]</div>Lukegao