Angus & Oink Pastrami Cure Pack

Angus & Oink Pastrami Cure Pack to make your own pastrami

With the Angus & Oink Pastrami Cure Pack, you can make your own pastrami with the characteristic flavor of a New York delicatessen. This set combines a specially developed brine mix with a spicy pastrami rub. This allows you to first brine beef and then smoke or steam it for a savory flavor and a spicy exterior.

Making your own pastrami is a great project for BBQ enthusiasts who enjoy discovering new preparation techniques. From preparing and brining the meat to developing a flavorful crust on the kamado or smoker, with this set you have the essential spice blends for the entire process at your fingertips.

What is in the Angus & Oink Pastrami Cure Pack?

The set consists of two different herb blends, each with its own function.

• Pastrami Cure: a special brine mixture with salt, sugar, and aromatic spices, including coriander, garlic, ginger, cloves, and juniper berries. You use this mixture when brining the beef.
• Pastrami Rub: a spice mix with black pepper, coriander, garlic, bay leaf, and other spices. You use this rub after brining to develop the characteristic pastrami crust.

The manufacturer also lists resealable bags, gloves, and a manual with the complete set. Check the exact package contents in the product details.

What is pastrami?

Pastrami is seasoned, cured beef that is typically smoked and then further cooked or steamed. Especially in New York, pastrami is known as a generous filling on sandwiches, often served with mustard and rye bread.

What makes pastrami special is the combination of brining, seasoning, and cooking. During brining, the meat acquires its characteristic properties. The layer of herbs on the outside then provides the recognizable taste of pepper, coriander, and other aromatic spices.

Which beef do you use for pastrami?

For homemade pastrami, brisket flat is a common choice. This relatively flat cut of beef brisket is suitable for even brining and subsequent slow cooking.

Other cuts of beef may also be suitable, including certain parts of the shoulder or picanha. Keep in mind that the shape, thickness, and fat distribution influence the curing process and the final texture.

For a first preparation, a uniformly shaped piece of beef is practical, as it allows you to better control the brining and cooking process.

How do you use the Angus & Oink Pastrami Cure Pack?

Making your own pastrami consists of several steps. Begin by selecting and weighing a suitable cut of beef. Next, apply the Pastrami Cure according to the exact dosage and instructions from the manufacturer.

Allow the meat to brine under refrigerated conditions for the prescribed period. The required time depends on, among other things, the thickness of the meat.

After brining, remove the remaining brine mixture according to the manual. Next, apply the Pastrami Rub for a spicy exterior. Afterward, the meat can be smoked on a smoker or kamado and further cooked or steamed.

Please note: Pastrami Cure contains nitrite and nitrate. Therefore, always use an accurate scale and follow the ratios, storage temperatures, and preparation times in the included manual. Do not use the cure by feel or as a regular BBQ rub.

Preparing pastrami on the kamado or smoker

After the brining process, you can prepare the pastrami on a kamado, pellet grill, or other smoker where you can easily control the temperature.

With traditional smoked pastrami, smoking wood provides an extra layer of flavor. Angus & Oink mentions cherry wood, among others, as a suitable choice. During preparation, the Pastrami Rub develops a dark, spicy exterior.

Depending on the cooking method, you can then cook or steam the meat further until the desired tenderness. The goal is a piece of beef that is tender enough to slice thinly without falling completely apart.

What is the difference between pastrami and brisket?

Brisket is a cut of beef breast that is often slow-cooked on the barbecue. For classic Texas-style brisket, you typically use a rub before smoking the meat.

For pastrami, the beef first undergoes a brining process. Afterwards, it is seasoned with a pastrami rub and smoked or steamed. As a result, the taste, texture, and preparation method differ from traditional BBQ brisket.

With the Angus & Oink Pastrami Cure Pack, you have the specific brine mix and spice rub for this preparation all in one place.

How do you serve homemade pastrami?

A classic way to serve pastrami is on a sandwich with rye bread and mustard. Slice the meat thinly and serve it warm for a true New York deli experience.

A Reuben sandwich is also a well-known application. Here, you combine pastrami with sauerkraut, Swiss cheese, and dressing on toasted bread.

Additionally, you can use pastrami for generously filled sandwiches, loaded fries, or as part of a BBQ charcuterie board.

Buy Angus & Oink Pastrami Cure Pack at BBQ Valley

Do you want to make your own pastrami on your kamado or smoker? With the Angus & Oink Pastrami Cure Pack, you get the special brine mix and matching spice rub for this unique preparation.

Also discover our other Angus & Oink products or view the range of BBQ rubs and spices for other BBQ preparations.

Order easily online at BBQ Valley or visit our BBQ specialty store in Venlo for advice on preparing beef on the barbecue.