Where Was Pastrami Really Invented? -- The Meat Show
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Date: 2020-05-20
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Comments and reviews: 8
Mariuta
In Romania we do not have anything close to American BBQ but especially in Transylvania, the pastrami is very popular and made from several types of meat: lamb, goose, pork, beef. In that area smoking meat is extremely popular (but it is a smoking that does not cook the meat like the american BBQ) because it is tradition to cut a pig before Christmas (by stabbing it! ) and then smoke most of edible parts to preserve as long as possible. One of the most popular things is slanina: the pork skin together with a layer of fat that is cured in salt and then smoked. It is basically raw and smoked pork fat when we eat it. But ofc you can also put it in the pan or grill: D But my favourite thing that we do is sausages, pork ribs or other parts with meat and bone that are smoked a little, then fried for half a day in melted pork fat and then put to preserve in jars together with the melted fat. If it is done right, it stays in cellar for a year and it is AWESOME: D
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In Romania we do not have anything close to American BBQ but especially in Transylvania, the pastrami is very popular and made from several types of meat: lamb, goose, pork, beef. In that area smoking meat is extremely popular (but it is a smoking that does not cook the meat like the american BBQ) because it is tradition to cut a pig before Christmas (by stabbing it! ) and then smoke most of edible parts to preserve as long as possible. One of the most popular things is slanina: the pork skin together with a layer of fat that is cured in salt and then smoked. It is basically raw and smoked pork fat when we eat it. But ofc you can also put it in the pan or grill: D But my favourite thing that we do is sausages, pork ribs or other parts with meat and bone that are smoked a little, then fried for half a day in melted pork fat and then put to preserve in jars together with the melted fat. If it is done right, it stays in cellar for a year and it is AWESOME: D
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Alperen
Pastrami comes from Romania because under Ottoman rule they found a meat called Pastirma. Which is a Turkish cured and spiced meat. Pastirma comes from central Asia where the Huns (original Turks) would press the meat to make it less perishable and easier to carry. They called this bastirma which literally translates to pressing. Bastirma became pastirma and then the Romanians took it to America. So, pastrami actually originates from Central Asian Turks (Huns.
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Pastrami comes from Romania because under Ottoman rule they found a meat called Pastirma. Which is a Turkish cured and spiced meat. Pastirma comes from central Asia where the Huns (original Turks) would press the meat to make it less perishable and easier to carry. They called this bastirma which literally translates to pressing. Bastirma became pastirma and then the Romanians took it to America. So, pastrami actually originates from Central Asian Turks (Huns.
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Derptrollz
It's plausible but given that there's no solid evidence it's up in the air. Either way the method of BBQing via smoking has little to do with pastrami which is steamed. I would think butchering techniques don't vary drastically from region to region so the cut of meat doesn't mean it was popularized by the Jewish immigration. The connection seems a little far fetched to me.
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It's plausible but given that there's no solid evidence it's up in the air. Either way the method of BBQing via smoking has little to do with pastrami which is steamed. I would think butchering techniques don't vary drastically from region to region so the cut of meat doesn't mean it was popularized by the Jewish immigration. The connection seems a little far fetched to me.
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BaahBen
I have been to Lockart to try their brisket and I was a little disappointed in comparison to the brisket I've had in Kansas City, MO at Arthur Bryants. Anyway, Jewish Brisket vs Texas Brisket is pretty different. No bark on Jewish Brisket but both are great.
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I have been to Lockart to try their brisket and I was a little disappointed in comparison to the brisket I've had in Kansas City, MO at Arthur Bryants. Anyway, Jewish Brisket vs Texas Brisket is pretty different. No bark on Jewish Brisket but both are great.
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Ben
This just looks like a coincidence. Both texas barbecue and jewish pastrami are made of smoked brisket and/or beef navel, and both were brought over from eastern europe, the only difference is that the jews kept pickling their meat.
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This just looks like a coincidence. Both texas barbecue and jewish pastrami are made of smoked brisket and/or beef navel, and both were brought over from eastern europe, the only difference is that the jews kept pickling their meat.
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madison
I know we all want the half dutch half asain guy, and I love him. However dont be mean to this guy just because he eats meat. He does a very good job of doing what him. Its hard to find a guy this deaticated to his craft.
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I know we all want the half dutch half asain guy, and I love him. However dont be mean to this guy just because he eats meat. He does a very good job of doing what him. Its hard to find a guy this deaticated to his craft.
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uber
i lived in TX most of my life, if you're driving through and smell smoke near a restaurant in some random place, go eat there. There's some terrific bbq places just all over the damn state.
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i lived in TX most of my life, if you're driving through and smell smoke near a restaurant in some random place, go eat there. There's some terrific bbq places just all over the damn state.
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Frennis
Pastrami Based Research. Great band name, but should it be a progressive metal band? Or a tediously too-cool-for-school indie/ emo band? I await your replies!
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Pastrami Based Research. Great band name, but should it be a progressive metal band? Or a tediously too-cool-for-school indie/ emo band? I await your replies!
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