Pastrami starter with curing salt
SHORT DESCRIPTION
Our pastrami curing mix brings authentic flavor directly to your kitchen and is perfect for making classic New York-style pastrami. Use it in combination with our Pastrami Smoke Rub for the perfect result.
USE
For perfect results, first rub the meat with 120 g of the curing mix per kilogram. Then vacuum seal the meat or store it in suitable containers and cure it in the refrigerator for 14 days. After curing, brush the meat with mustard and rub it with 80 g of smoke rub per kilogram. Then vacuum seal again and continue processing to achieve the typical pastrami flavor.
GOOD TO KNOW
Pastrami is a popular meat dish traditionally made from salted and seasoned beef, usually brisket. Originating in Eastern Europe, particularly Romania, pastrami was brought to North America by Jewish immigrants, where it became a culinary icon, especially in New York City.
TASTE
The pastrami curing mix adds a spicy touch, while the smoke rub gives the pastrami a characteristic smoky flavor. The blend of Demerara sugar, pepper, sweet paprika, coriander, garlic, and ginger brings a harmonious balance of sweetness and spice to the meat. This combination offers a taste experience that brings the charm of New York City right to your home.
PRODUCTION
Sorgfältig ausgewählt und schonend verarbeitet, um die charakteristischen Eigenschaften bestmöglich zu bewahren.
Pastrami starter with curing salt
Use and application
For perfect results, first rub the meat with 120 g of the curing mix per kilogram. Then vacuum seal the meat or store it in suitable containers and cure it in the refrigerator for 14 days. After curing, brush the meat with mustard and rub it with 80 g of smoke rub per kilogram. Then vacuum seal again and continue processing to achieve the typical pastrami flavor.
Details
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