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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!
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.
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Dave Snell First time ever making pastrami - not only did it come out fantastic but I’ve never tasted anything like it. The final product vanished in 2 days. Top
Kit, highly recommended.
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Scott Foley I’ve never had pastrami that tastes better than this, it’s simple to use and the results are amazing.
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John Hopkins First time making Pastrami. I followed the instructions and it came out great. Five stars
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D.D. 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!
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Oilymarc 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?
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