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Curing Pastrami - A how to guide using our products
CURING PASTRAMI Choose your meat! You can use lean brisket flat that has been trimmed of all fat (this is our first choice. We have also successfully cured beef ribs, tri-tip, picanha and feather-blade successfully. Weight meat and apply cure at 5% meat weight. A 5kg brisket flat will need 250g of A&O Pastrami CURE. Apply the cure onto the meat and put into ziplock bag or similar for curing. Cure rates will differ by cut of meat but a guide to use is 1/2 inch per day plus 1 day. a 3 inch piece will therefor require 7 days...
Malissa & Lew's Easy Like Sunday Gumbo
Pastramification and how to build the perfect Reuben
Pastramification www.angusandoink.com 1st January 2018 There is no doubt making your own pastrami is more work that buying it from the shops, but as with everything in life, work in equals reward. And we’re talking next level stuff here!! British leaner brisket flat muscles are ideal for pastrami being less fatty and thinner than their US counterparts. Acquire a brisket flat from your butcher or we have Irish briskets stocked in The Meat Locker section of the web site. Trim the brisket, if you have a full packer cut brisket, remove the point muscle by separating the sinew. The flat...
Rubs: A 'how to' guide
WE LOVE A NICE SPICY RUB! ....But we get asked a lot how to use them in cooking so here goes! We’ve made two rubs so far. Call them seasonings, dusts or rubs, same darn thing. It’s a mix of flavour, a canister of super tang, a smack of the essence all ready to explore in your kitchen. In its simplest form, shake the seasoning onto meat. It can’t be that easy??? Hell yes it is! Take a simple chicken breast and give it a light coating of olive oil and dust the meat with about one tsp of The General...
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