I asked the manager when I saw them taking a big pan of pastramis out from the back of the kitchen the last time I was there. It caught my eye and so I asked.
GB - You are not being argumentative. I am just reporting what I was told by the manager. A guy whose picture appeared in one of the Katz photos a while back.
To get the real story from any of these guys is not the easiest thing in the world. They all keep their sources pretty quiet. The Carlstadt plant for Carnegie is well known, but I've never seen it. I'd love to.
The Carnegie corning their briskets upstairs was something my partner personally saw when Harold was the GM there back in the 80's. I have no idea if they still are doing that. Maybe they do that in Carlstadt, too?
I reported what I was told by the Manager at Katz.
No different than when you ask some of them who makes their hot dogs and they say they are made special for them.
I called up Irving's in Livingston six months ago and asked them if they roasted their own turkeys on the premises because I was considering going there with my wife. Instead I went to Harold's.
My wife only eats turkey in a deli and the good ones roast their own. The woman said that their turkey was "made especially for them?" Thank you very much.
Incidently, I'd love to watch the process of making pastrami. I know a lot of cracked black pepper is applied to the surface of what is called the navel cut of meat. So how do they get their hands on that much cracked black pepper? Do they grind it themselves? Can you get bags of coarse ground black pepper? I have no idea.
I'd think a lot of kosher salt is also used. Perhaps the navels are brined first, then the cracked black pepper is applied and then smoked? I'll see if Katz or someone else has revealed the process.....
<message edited by Baah Ben on Mon, 05/11/09 4:05 PM>