Pastrami Rub for Smoking

Good to know

Pastrami is a popular meat preparation that is traditionally made from cured and seasoned beef, usually brisket. Originally from Eastern Europe, particularly Romania, pastrami was brought to North America by Jewish immigrants, where it became a culinary icon, especially in New York City.

use

For a perfect result, first rub the meat with 120 g of the curing mixture per kilogram. Then vacuum seal the meat or store it in suitable boxes and cure it in the refrigerator for 14 days. After curing, spread the meat with mustard and rub it with 80 g of smoke rub per kilogram of meat. Then vacuum seal again and process further to achieve the typical pastrami taste.

The taste

The smoke rub gives your pastrami a characteristic smoky note, while the pastrami curing mix adds a spicy note. The harmonious blend of Tellicherry pepper, coriander, thyme, onion, cardamom, paprika and jalapeno offers a taste experience that brings the charm of New York straight to your home.