We take the finest brisket, in this weeks case it's from GH Sheperds Aberdeen Angus herd in Aberdeenshire, brine with aromatics, salt & sugar for 5 days give it a light dusting of spices and then slow cook/smoke in the hot kiln for 7 hours. The result is a melt in the mouth Pastrami perfect for a Ruben sandwich......
This product is sent out vacpacked and requires further cooking before it is ready. It must be Sous Vide, boiled in the bag, for 2.5 - 3 hours and then chilled in the fridge before eating.
Ingredients: Beef, Salt, Sugar, Corriander, Paprika, spices, SODIUM NITRATE.
Allergens in capitals
Bought some for myself and some for my ageing Jewish self declared pastrami expert of a father for his 91st birthday and can happily confirm our total agreement that it was along the best salt beefs we’ve ever tried. Excellent work guys!