Stay Spiced! Pastrami-Starter

Pastrami sandwiches are simply a part of New York City culture. The crunchy sandwiches are classics in the States and are getting more popular in the rest of the world.

A sophisticated combination of pickling salt, sugar, pepper, coriander, garlic, smoked paprika, ginger, lemongrass, mustard, thyme and oregano provide the base for this spice blend that develops its flavour when it is cured.

It's definitely worth making your own pastrami, you just need to be patient. In the end you'll end up with incomparably tender and juicy meat that almost melts in the mouth.

Take approx. 1 kg of beef and rub 60 g of the Pastrami STARTER spice into it. Let it cure and rest in a vacuum sealed container for approx. 2-3 weeks in the fridge. Don't forget: turn the meat over every day. If you don't have a vacuum sealer you can use a tightly sealed plastic container too, just remember to turn the meat.

After curing for the desired amount of time, wash the meat off, dab it dry and rub in approx. 75 g of the Pastrami FINAL spice and press it well. Smoke in a smoker for about 3 hours. Let the meat cool down, cut it into thin slices and let it sit for another week in a a vacuum sealed package in the fridge and enjoy deliciously seasoned and tender meat when you're finished!

• Can also be used for poultry, pork and veal.