Pastrami Cure Seasoning Mix

Seasoning for pastrami.

• Gives a pinkish colour and a particularly bright flavour.

• One pack of cure is enough to cure 6 kg of meat.

• Rub the meat with the mix, seal it (or wrap it in a food wrapping film) and marinate it in the fridge for at least 2 to 3 days (depending on the thickness of the meat and the instructions on the packaging).

• Then rinse, dry and smoke the meat.