Pastrami black coating
Brisket Boy

Melbourne Beach, FL

#1 Feb 21, 2009
Growing up in NYC Ive been eating Katz deli pastrami all my life. Ive moved and been trying to make pastrami at home. Well I got the curing right but I cant seem to get the right coating on the meat outer surface. Ive been using black pepper and corriander blend. But it never seems to stick on the meat when I cold smoke it (175 degrees) for several hours. I even ask the meat carver in Katz how do they get the pepper to stick on and he sad that its smoked. I dont think he gave me the full answer. So how do you keep the pepper/corriander coating to stick on the meat when making pastrami?


#2 Mar 17, 2009
I just ran across this while looking for info for my first try to make pastrami.I know nothing about it but have always heard about Katz. I'm from Missouri and have never been to NYC and would like to try their meat. Would you please let me know what you have learned on thier process to cure the meat. Thanking you in advance Dale S.


#3 Mar 17, 2009
Sorry would you email this to [email protected] Thanks again Dale S.
bob m


#4 Jan 23, 2010
[try coating lightly with either vegetable oil or olive oil (depending on taste)

Bergen, NY

#5 Sep 11, 2012
Try using yellow mustard before coating with spices. After that, wrap tightly in plastic wrap and give it 24 hrs before smoking

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