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 FRESH 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 PRAGUE #1. 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.