Spiceworld No. 8b Smoked Pastrami Rub

New York style

This item is no longer being offered by the manufacturer
  • With jalapenos
  • For dry and vacuum curing
  • For veal, beef and pork


With this spice mixture for dry and vacuum curing, you can prepare classic New York style pastrami.

  • For curing, use you should use 120g per kilogram of meat
  • For smoking, use 80g per kilogram of meat.


  • Rub the meat with the salted mixture and then vacuum seal or store in a suitable box 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.
Flavour: Salty
Origins: Austria
Meta Information: Salt


Ingredients: coriander, thyme, onion, tellicherry pepper, cardamom, paprika, paprika, jalapenos