How Traditional Pastrami Is Made In New York City, Regional Eats

Pastrami on rye has been a New York staple since the 1900s. They can be bought at oldschool Jewish delis like Pastrami Queen. The cured meat was brought back in the late 19th and early 20th centuries when a wave of Eastern European immigrants came to the East Coast. Although delis like Pastrami Queen are nowadays a rarity, pastrami on rye is still a huge part of New Yorks soul. The pastrami meat is essentially pickled, which was originally meant to preserve the meat. Pastrami can be cured or brined for 5 days to a whole week and is meant to be juicy and tender. Insider s Medha Imam takes a closer look at how pastrami is nowadays prepped for NYC delis. MORE REGIONAL EATS VIDEOS: How English Bacon Is Made, Regional Eats How Capocollo (Gabagool) Is Made In Italy, Regional Eats How Traditional Cumberland Sausages Are Made In England, Regional Eats