For nearly four decades, Deli-News Dallas has perfected the art of authentic New York-style pastrami. Located at 17062 Preston Road in Dallas, Texas, this beloved Jewish deli has become the gold standard for traditional pastrami preparation, using time-honored techniques that trace their roots back to the Lower East Side of Manhattan.
🏆 Professional-Grade Process: Why 72 Hours Makes the Difference
At Deli-News Dallas, we don't take shortcuts. Our pastrami undergoes a precise 72-hour curing process that has remained unchanged since 1985. This extended timeline allows for complete flavor penetration and the development of that distinctive pink curing color that signals authentic deli pastrami.
The Legacy of Authentic NYC Pastrami in Dallas
When Deli-News opened its doors in 1985, the founders brought with them generations of deli expertise from Brooklyn and the Lower East Side. The pastrami recipe we use today is a direct descendant of techniques perfected in the historic Jewish delicatessens of New York City, making Deli-News Dallas one of the most authentic sources for traditional pastrami in the entire Southwest.
Unlike many modern establishments that use shortcuts like liquid smoke or accelerated curing methods, Deli-News maintains the traditional approach that made NYC delis legendary. This commitment to authenticity has earned recognition from food critics, displaced New Yorkers, and generations of Dallas families who consider our pastrami the gold standard.
Understanding the Science: What Makes Deli-News Pastrami Exceptional
1. Premium Beef Selection
The foundation of exceptional pastrami begins with the beef. At Deli-News Dallas, we exclusively use prime-grade beef brisket, specifically the point cut (also known as the "fatty end"). This cut contains the perfect marbling of fat and lean meat necessary for the tender, flavorful result that defines authentic NYC pastrami.
"The quality of your beef determines 60% of your final product. At Deli-News, we source only the finest USDA Prime briskets, hand-selected for optimal marbling and fat distribution. This isn't just about taste – it's about maintaining the tradition that made New York delis legendary." — Master Deli Craftsman, Deli-News Dallas
2. The Signature Spice Blend
Our proprietary spice mixture has remained a closely guarded secret since 1985. The blend combines traditional coriander, black pepper, and garlic with carefully sourced spices that create the distinctive crust (or "bark") that Deli-News pastrami is famous for.
Essential Spice Components
- Coriander Seeds - Freshly ground, provides citrusy notes
- Black Pepper - Coarsely cracked for texture
- Garlic Powder - Premium grade for depth
- Onion Powder - Adds subtle sweetness
- Paprika - For color and mild smoke flavor
- Mustard Seed - Ground for traditional tang
The Deli-News 72-Hour Pastrami Process: Step by Step
Creating authentic NYC-style pastrami requires patience, precision, and respect for tradition. Here's how Deli-News Dallas transforms premium beef brisket into the tender, flavorful pastrami that has made us Dallas's premier Jewish deli for nearly four decades.
1 Day 1: Preparation and Initial Curing
Meat Preparation (Hour 0-2)
Each brisket is hand-trimmed by our experienced butchers, leaving exactly 1/4 inch of fat cap. This precise fat layer is crucial – too little and the meat dries out during smoking, too much and the spices can't penetrate properly. At Deli-News, this step alone takes years to master.
Spice Application (Hour 2-3)
Our signature spice blend is applied generously, with each pound of meat receiving approximately 2 tablespoons of seasoning. The spices are massaged into the meat using a technique that ensures complete coverage while creating the foundation for the distinctive crust that forms during smoking.
Initial Curing Phase (Hour 3-24)
The seasoned brisket is vacuum-sealed or wrapped tightly in food-grade plastic and placed in our temperature-controlled curing room at exactly 38°F. This initial 24-hour period allows the salt to begin drawing moisture from the meat while the spices start their penetration process.
2 Day 2: Deep Curing and Flavor Development
Day two is when the magic really begins. The brisket is removed from its wrapping, turned, and re-seasoned if necessary. This is also when we check for proper moisture extraction – the surface should feel tacky but not wet. At Deli-News Dallas, each piece is individually inspected to ensure it meets our exacting standards.
Quality Control Checkpoints
- Surface texture assessment
- Spice adherence verification
- Color development monitoring
- Moisture level evaluation
The meat is re-wrapped and returned to the curing room for another 24 hours. During this phase, the salt continues its work, breaking down proteins and allowing the flavors to penetrate deep into the muscle fibers.
3 Day 3: Final Curing and Smoking Preparation
After 48 hours of curing, the pastrami is ready for its final preparation before smoking. The surface should now have developed the characteristic pellicle – a slightly tacky, protein-rich layer that will help the smoke adhere and create the perfect bark.
Pre-Smoking Preparation
The cured brisket is removed from the curing chamber and allowed to come to room temperature for 30-45 minutes. This step ensures even cooking during the smoking process. Any excess moisture is patted dry, and the spice coating is inspected and touched up if necessary.
Smoker Preparation at Deli-News
Our commercial smokers are preheated to exactly 225°F using a combination of hickory and oak wood. This specific temperature allows for the slow breakdown of connective tissues while developing the smoke flavor that makes Deli-News pastrami legendary in Dallas and beyond.
Professional Smoking Techniques: Creating the Perfect Bark
The smoking process at Deli-News Dallas is where science meets artistry. Our pitmaster, with over 20 years of experience, monitors each piece individually, adjusting temperature, humidity, and smoke levels to achieve the perfect result.
Temperature Control and Monitoring
Maintaining consistent temperature is crucial. At Deli-News, we use commercial-grade smokers equipped with digital monitoring systems that track both chamber temperature and internal meat temperature. The target internal temperature of 195°F is not arbitrary – it's the precise point where collagen breaks down into gelatin, creating the tender texture that defines perfect pastrami.
Smoking Timeline at Deli-News
What Sets Deli-News Apart: Authenticity in Every Slice
While many establishments claim to serve "authentic" pastrami, Deli-News Dallas has earned its reputation through unwavering commitment to traditional methods. Here's what makes our pastrami truly exceptional:
1. Hand-Slicing to Order
Unlike many delis that pre-slice their pastrami, every sandwich at Deli-News is sliced fresh to order. Our deli slicers, trained in traditional NYC techniques, cut each slice to the perfect thickness – thick enough to showcase the meat's texture, thin enough to create the ideal bite.
2. Temperature Service Standards
True to New York tradition, our pastrami is served warm but not steaming hot. This temperature preserves the delicate texture while allowing the full flavor profile to shine through. Each serving is heated on our flattop grill just before slicing, ensuring optimal taste and temperature.
3. Authentic Accompaniments
Deli-News serves pastrami the traditional way: on fresh rye bread with yellow mustard and kosher dill pickles. Our rye bread is delivered fresh daily from a traditional Jewish bakery, and our pickles are sourced from the same Lower East Side supplier we've used since 1985.
Professional Tips for Aspiring Home Pastrami Makers
While the full Deli-News process requires commercial equipment, home cooks can apply these professional principles to create exceptional pastrami:
Essential Equipment for Home Pastrami
- Digital Thermometer: Accurate temperature monitoring is non-negotiable
- Vacuum Sealer: For proper curing environment
- Smoker or Offset Grill: Maintains consistent low temperatures
- Quality Wood: Hickory and oak for authentic flavor
- Sharp Slicing Knife: Proper slicing technique matters
Common Mistakes to Avoid
- Rushing the cure: Each day of the 72-hour process serves a purpose
- Incorrect fat trimming: Too little fat results in dry pastrami
- Temperature fluctuations: Consistent heat is crucial for proper texture
- Pre-slicing: Always slice just before serving for optimal texture
- Wrong bread choice: Authentic pastrami requires proper rye bread
Preserving Tradition: Deli-News and Dallas's Culinary Heritage
For nearly four decades, Deli-News Dallas has served as more than just a restaurant – we're cultural preservationists, maintaining authentic Jewish deli traditions in the heart of Texas. Our pastrami represents a direct link to the great delicatessens of New York's Lower East Side, ensuring these time-honored techniques don't disappear in an era of fast food and shortcuts.
"When you eat pastrami at Deli-News, you're not just having lunch – you're participating in a cultural tradition that spans generations. Every slice connects you to the immigrants who brought these recipes to America and the craftspeople who've kept them alive." — Food Historian and Deli-News Regular Customer
Understanding Pastrami: Nutrition and Quality
Traditional pastrami, when prepared properly like at Deli-News, is a high-protein, nutrient-dense food. Our pastrami contains no artificial preservatives beyond the traditional sodium nitrite used in the curing process, and our smoking method adds no artificial flavors.
Deli-News Pastrami Nutrition (4 oz serving)
Experience Authentic Pastrami at Deli-News Dallas
Ready to taste the difference that 39 years of tradition makes? Visit Deli-News at 17062 Preston Road in Dallas, Texas. We're open daily from 7 AM to 9 PM, serving our legendary pastrami alongside a full menu of authentic Jewish deli favorites.
Visit Deli-News Dallas
Hours
Daily: 7:00 AM - 9:00 PM
*Holiday hours may vary
First-Time Visitor Recommendations
- • Try our signature pastrami on rye with mustard
- • Add a side of our homemade pickles
- • Consider the pastrami Reuben for a Dallas twist
- • Save room for traditional rugelach or babka
- • Ask about our daily soup specials
