Kosher BBQ Expert Dani Goldblatt is Making Veal Pastrami | Grill Next Door | Episode 3

Swiss cheese

🥗Healthier: low-fat cheese

💰Cheaper: provolone

Low-fat cheese reduces calories while maintaining flavor.

veal

🥗Healthier: turkey

💰Cheaper: pork

Turkey is leaner and more affordable than veal.

Start with high-quality veal from the navel cut.

Fire up the smoker before prepping the meat, as it can take time to heat up.

Prepare the rub by toasting coriander, black peppercorn, and mustard seeds to enhance flavors.

Grind the toasted spices to ensure there are no clumps.

Rub the prepared spice mix generously on the veal.

Brine the veal for about 3-4 days, then desalinate it by soaking in cold water overnight.

Smoke the veal until it reaches an internal temperature of 175 to 180 degrees Fahrenheit, ensuring the fat has rendered and the color is appealing.

Wrap the smoked veal in butcher paper with a little beef tallow to steam it lightly and soften the bark.

Let the smoked veal rest for a couple of hours before slicing it for sandwiches.

Prepare the sandwich with classic rye bread, spreading mayonnaise and mustard on it.

Layer the sliced veal pastrami high on the bread, adding sauerkraut on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens