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Pastrami Kit

Pastrami Kit


 
Our Price: $11.99


Product Code: 12-1612
Qty:

Description
 
Kit will provide you with the tools for brining/curing the proper way to create delicious corned beef. All that is needed to turn the corned beef into a delectable Pastrami is to introduce smoke and then cook.

Can also be used on venison roasts, and will make venison or other game meat taste like corned beef.
Kit consists of:
Pastrami Seasoning
Pickling Spices
Makes 25 lbs.

Average Rating: 5 of 5 Total Reviews: 16 Write a review »

  0 of 0 people found the following review helpful:
 
Pastrami Kit February 18, 2019
Reviewer: James haines from greenbrier, AR United States  
Ordered and received.  That's the way it is supposed to work..... thanks

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  0 of 0 people found the following review helpful:
 
First time customer January 25, 2019
Reviewer: mike collins from Independence, MO United States  
The entire experience was great, the product arrived quickly. Will definitely be placing another soon!

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  0 of 0 people found the following review helpful:
 
Excellent venison pastrami December 26, 2018
Reviewer: Jason S from Chesterfield, VA United States  
I take large roasts from the hind quarters and brine 25 pounds in the pastrami kit spices. I keep the meat in the brine for 7 to 9 days in a small refrigerator. I then remove the meat and smoke it at 225 degrees for 12 hours. Cool the meat overnight and slice it thin the next day. Makes an excellent reuben sandwich on rye with kraut.

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  0 of 0 people found the following review helpful:
 
December 24, 2018
Reviewer: bob reali from Lawrenceville, NJ United States  
Just made a batch of deer pastrami,it was great. Gone in 1 day must make more

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  1 of 1 people found the following review helpful:
 
The best thing that ever happened to Venison February 5, 2018
Reviewer: Tigerfanatic from Decatur AL, AL United States  
If you know someone who doesn't like the flavor of Vension, win them over by turning your hind-quarter roasts into pastrami.  I pickle them for 7-8 days in the refrigerator after aging for 7-10 days.  Indirect heat smoker to internal temp of 150F, deli-slice, then vacuum bag and freeze.   Stack it on toasted rye with sauerkraut, swiss and deli mustard, close your eyes and you'll think you're at the Stage Deli.

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