Pastrami & Corned Beef

Double D's Deli & More

Our Pastrami

Double D's Deli & More

Pastrami is one of the most iconic meats you can find at any deli and is steeped in a rich history full of twists and turns. At Double D’s Deli & More, our juicy, smoky pastrami is brined for seven days in traditional spices and smoked to perfection. If you’re ready to try our mouth-watering meats, come on in and try our pastrami & corned beef sandwich with mustard or make it a Reuben with sauerkraut and Russian dressing!

The Preparation

With hundreds of years of history behind the juicy meat, there’s a lot that goes into preparing pastrami. We start with a large slab of beef brisket, which we remove excess fat from. Then, we prepare the brine with an array of pickling spices, including salt, pepper, coriander, garlic, allspice, and more.

Brining brisket to prepare pastrami stems from a history of preserving meat before refrigeration. Before refrigerators, folks had to choose their meats carefully and buy items that they could either eat that night or preserve for a while. This means that brining pastrami is a vital step to bringing out its classic flavors. At Double D’s, we brine our pastrami for seven days to ensure our meats are as flavorful as possible.

After the brine, the pastrami is carefully removed and patted dry to prepare it for the rub. Our pastrami bark is made from spices that we have hand-picked over time to perfect the flavors. We pack the spices onto the outside of the meat and then transfer it to the smoker. In order for pastrami to get its classic smokey taste, it has to smoke for several hours. This helps the smokiness and crust flavor penetrate the beef and create that melt-in-your-mouth softness that our customers have come to love.

The History

The history behind pastrami has been debated for quite some time. Some believe it has roots in Romania, while others believe the dish is Turkish in nature. Jewish immigrants from Romania brought their dish, pastirma, to America. Pastirma was traditionally made from goose, but the bird was hard to find in America and was expensive. However, beef was relatively cheap and easy to find, especially in northern states like New York.

Because beef brisket was one of the cheapest cuts of meat, it became the cut of choice for immigrants making pastrami. To preserve the meat, they began using salt rubs and brines to extend its shelf life. Smoking the meat was a way to revitalize the flavor, and thus pastrami was born. With its roots in Jewish communities in New York, rye bread became the bed of choice for the iconic pastrami sandwich.

The Double D’s Difference

From pastrami and corned beef to barbeque and kielbasa, Double D’s Deli & More knows how to bring out the best flavors in the South. With roots in Polish food and a love for succulent meats that will make your mouth water, we are passionate about all things food and family. If you are looking for a delicious meal and a friendly atmosphere, stop by our location in Rockledge. You can also give us a call with any questions about our food or catering services at (321) 298-6995. We can’t wait to hear from you!

Our Corned Beef

Double D's Deli & More

For meat that is so well-known in Irish communities, it’s hard to believe that corned beef is so closely related to pastrami. With roots in both Irish and Jewish New york communities, it’s no wonder that corned beef is such an iconic deli staple. Double D’s corned beef is brined for seven days, maximizing its salty, spiced flavor profile to serve meat that is so tender it falls apart.

How We Prepare Our Corned Beef

Our corned beef is made in a similar way to pastrami with a few key differences. First, we start by making the brine, using curing salt, pepper, coriander, garlic, cloves, brown sugar, and more. After boiling the brine, we cool it to room temperature and our it over a large cut of beef brisket. Then, we cure the meat in the brine for seven days for maximum flavor.

Once the brisket has brined, we remove it from the liquid and rinse off any excess spices. Then, we bring a big pot of water to a boil and add more spices. The brisket is placed in the mixture and boiled, tenderizing the meat to its fall-apart texture that is perfect ot eat on its own or on a sandwich. At Double D’s, we love to serve our corned beef on rye with mustard, similar to our pastrami sandwich. In fact, we love both types of meat so much that we offer mixed sandwiches, too!

The History of Corned Beef

While there are many stories about the history of corned beef, one thing’s for sure: it’s an Irish dish through and through. The term “corned beef” became the colloquial term for the meat when English folks began preserving the meat with corn kernel-sized salt rocks. The process became known as “corning” beef. Before it became popular in the 17th century, however, the meat of choice for Irishmen was pork. Beef was expensive and hard to farm until the Cattle Acts of 1663 and 1667, which “prohibited the export of live cattle to England”, according to Smithsonian Magazine. These acts made beef much cheaper, and thanks to Ireland’s cheap salt prices, the preserved dish took off.

During The Great Famine in 1845, many Irish immigrated to America seeking better lives. In America, Irish immigrants purchased their beef from kosher butchers, which were widespread in urban areas. Their corned beef was made with Jewish deli influences, which is likely why it is so similar to pastrami. Because of this, corned beef has also become a deli staple.

The Double D’s Difference

With our deli roots and expertise with all things meats, Double D’s makes some of the best corned beef in the South. From pastrami to bacon, barbeque, and more, we are passionate about our food and flavors. Stop in today for a delicious corned beef sandwich, or call ahead for more information on our catering services. Give us a call at (321) 298-6995 with any questions. We look forward to hearing from you!

Customer Reviews

Double D's Deli & More

Best BBQ!

Best BBQ!

Some of the best BBQ in the south !!! Excellent service and a great staff. The food was fantastic and the customer service was timely and considerate. During my visit, I met the owner, who happens to be a really great guy. I cant recommend the place enough !!!

— Cole Turner

Great BBQ!

Great BBQ!

Great BBQ! We are not from the area, but passed through and had lunch. Will definitely try to add this stop anytime we are in the area in the future. Everything we had was wonderful and the staff was very friendly.

— Eric Sanny P