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Making Pastrami can be a very rewarding hobby, few things in life compare to your own home cured true NYC deli experience!!
In our Angus & Oink way, we have developed some banging’ seasoned curing salts for home cured beef. Use this cure with our Pastrami Rub to finish the project. Cure the beef, then smoke or steam with the Pastrami Rub applied to the surface!
300g
Ingredients (Allergens in CAPS & BOLD)
Sea Salt, Sugar, Coriander, Garlic, Ginger, Cloves, All Spice , Ancho Chilli, Juniper, Pepper, E250 Sodium Nitrite, E251 Sodium Nitrate, E301 Sodium Ascorbate
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Alex Lake 👍🏻
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Stephane V. The cure is perfect and the end product is excellent...a Michelin star cure ;)
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Manx Steve Really easy to use with great results, cured for 3 days and then cooked on the Kamado.
I’m going to try the bacon cure next
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Robert Ironmonger First time buying an A&O product but really impressed with eveything!
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V. I've made pastrami a few times - usually making my own cures. This one is so easy to use and gives an awesome flavour. I don't think that I'll be making my own again.
After you've smoked the beef (I used a little apple wood in my ProQ Frontier) you are ready for a great sandwich experience!
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