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.

Preparation:

• 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.