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!
Each Pack Contains:
1 x Pastrami Cure
1 x Pastrami Rub
2 x Resealable Bags
2 x Nitrile Gloves
https://angusandoink.com/blogs/news/how-to-make-your-own-home-cured-smoked-pastrami
Ingredients (Allergens in CAPS & BOLD)
Pastrami Cure
Sea Salt, Sugar, Coriander, Garlic, Ginger, Cloves, All Spice , Ancho Chilli, Juniper, Pepper, E250 Sodium Nitrite, E251 Sodium Nitrate, E301 Sodium Ascorbate
Pastrami Rub
Sugar, Black pepper, Salt, Coriander, Bay, garlic, White Pepper, Celery Salt (CELERY), ancho chilli, clove, juniper.
Customer Reviews
First time making Pastrami. I followed the instructions and it came out great. Five stars
used a lean flat from my local butcher to test this. Was around 2.3kg untrimmed. Cured it for a week and cooked it like a brisket. It's amazing and the kit can be easily used loads more!
Easy to use with good instructions, the flavour of the pastrami is better than the shop bought stuff, and you have all the fun of making it.
What's not to like?
Without question the tastiest and easiest pastrami I have ever experienced. Winner Winner Pastrami Dinner
After a recent trip to New York and Katz deli home of the pastrami and rye I had to give it a go myself! Simple step by step guide and I created the best meat I've ever cooked! My only issue was the size of the bag included in the box. It was very small for rhe 9lb brisket I got from the local butcher. Ended up buying a box of oven pride and using the oven rack bag instead!! Would definitely purchase again. I bought an extra pack of cure and still have half the rub left from my kit so ready to go again. Great product and value for money!!