Spiceworld No. 8a Pastrami Pickling Mix

Prepare classic New York pastrami with this great mix!

• Use 120g per kilogram of meat for pickling
• For smoking, use 80g per kilogram of meat.

Preparation:

• Rub the meat with the salted mixture and then vacuum seal or store in a suitable container for 14 days in the refrigerator.
• Brush the cured meat with mustard and sprinkle with the smoked rub. Vacuum seal it again and continue processing.

Ingredients: Nitrite pickling salt, pepper, Demerara raw cane sugar, paprika, coriander, garlic, paprika, dextrose, ginger, sodium ascorbate E301, ascorbic acid E300