We are a city united by our love for pastrami.
Brooklyn Cured: Scott Bridi's newest addition to his line starts with an emphatically fatty brisket that experiences a weeklong dunk in a mixture of honey, brown sugar, peppercorns, bay leaf and garlic. The brisket is then crusted with coriander, cracked black peppercorns and sprightly mustard powder and smoked with applewood, self-basting in its fat all the while ($14 to 15 a pound). We eat it hot or cold by itself or on rye sliders at Smorgasburg ($5; next appearances will be on June 9 and June 23). Find a list of where Brooklyn Cured products are sold here.
Foragers City Grocer: At Chelsea's new glass-walled mini-mart, the butchers work from snout to tail and head to hind shank. Terry Ragasa (previously of Greene Grape Provisions and Fleisher's Meats) makes pastrami ($16 a pound) that is coated with a thin layer of molasses and then hot-smoked and braised in beer. Look for it at the butcher counter or steamy and sliced extra-thick in sandwiches at the prepared-foods counter. 300 W. 22 St. (at Eighth Ave.); 212-243-8888 or foragerscitygrocer.com
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