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  • PASTRAMI / FESTIVE HAM PACK: 500g MOIST MUSTARD BOMB, 250g FRESH CRACKED BLACK PEPPER, 250g GUNPOWDER RUB. FLAT RATE $9.90 POSTAGE

    $40.00

    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 ziploc bags.
    - 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.