Awhile ago, I had the opportunity to talk with Mr. Langer about why his pastrami is so much better than the pastrami available elsewhere (including the pastrami in New York). He shared with me that the secret is in the time spent steaming the pastrami. He steams his for a longer time than others, which reduces the volume of the meat, making it more expensive, but richer and more concentrated in flavor. There was an interesting article on pastrami in the April 30, 2003 issue of the New York Times (see link below). It pointed out, like Mr. Langer, that the key to the richness of hot spicy smoked pastrami is in the method by which it is steamed. Heat it too long and it falls apart. Heat it too little and it is chewy. It is a science that takes years to master. By the way, this same N.Y. Times article described Langers pastrami as follows: It is almost heresy to say, but the pastrami that Langers ships ranks with the best in New York. It is meltingly tender and suffused with salty, smoky, peppery flavor. Downright delicious. Amen! God bless you, Mr. Langer. We are in your debt.