OUR PASTRAMI PACK PROVIDES ALL YOU NEED TO MAKE YOUR OWN SMOKED OR OVEN COOKED PASTRAMI or FESTIVE PORK/HAM. If ordered separately, we can send for $9.90 Flat Rate Postage to any Postcode!
You get 3 of our popular Products in resealable
- 500g MOIST MUSTARD BOMB in resealable ziploc bag.
- 250g CRACKED PEPPER
- 250g GUNPOWDER RUB.
Inject MOIST MUSTARD BOMB into meats to add sweet Mustard,
Clove and Garlic flavour and to Hydrate & Moisten Corned Beef, Pastrami,
Roast Beef, Pork, Ham, Turkey, Venison.
The CRACKED PEPPER is from Vietnam and has a little heat. GUNPOWDER RUB contains Black Peppercorns, Himalayan Salt, and Activated Charcoal, all cold smoked for 2 days on Red Gum and Cherry Wood. Combine the 2 to make the best Pastrami coating you can imagine.
Buy the Corn Beef Silverside or make your own with MOIST MEAT CURE. Use it to Inject Girello, Silverside, or Brisket, then Brine it in same solution for 7 days.
MAKE SMOKED PASTRAMI VERY EASILY. SMOKE IT OR
JUST COOK IN OVEN.
- Buy Corned Beef Silverside from Aldi, Tasman, etc.
- Rinse off and submerge meat for 1 hr to remove the salty Brine.
- Take out and slice off fat and silverside skin.
- Mix MOIST MUSTARD BOMB with water in 1 to 6 ratio ie. 1 measure of powder to 6 measures water.
- Inject meat thoroughly till it won't take any more.
- Mix 1 part CHARCOAL GUNPOWDER RUB with 3 parts or more of CRACKED PEPPER in a large bowl.
- Roll the injected Corned Beef in the Mix.
- Place meat in BBQ Smoker and Smoke like a Brisket around 12 hrs at around 120C.
- Wrap meat in PINK BUTCHER PAPER at 65C/150F internal meat temp, to prevent meat drying out and to continue Smoking.
- Cook to 82C/180F internal meat temp and rest 1hr in another layer of Pink Butcher Paper or place a towel on top. Pastrami is best sliced and served cold the next day.
- Slice very thin. Serve plain, or cover slices in Mustard or White Bechamel Sauce.