Pastrami
Pump mix
- 20 kg water
- 1-2 kg salt (at your discretion)
- 70g 1245 KUR - KWIK 5 Kg
- 700g brown sugar
Standing Pickle
- 20 kg water
- 1-2 kg salt
- 60g garlic (wet)
- 40g nutmeg
- 4 peeled onions cut in four
- 2 bunches of fresh parsley (chopped up)
Pump mix
- Fill tub with 20 kg of water
- Add salt, KUR KWIK and brown sugar and mix thoroughly together.
- Add the above mix to water slowly while continuously stirring until all is dissolved.
- Inject at a 20-30% inclusion
Standing Pickle
- Fill tub with 20 kg water
- Add 1-2 kg salt and dissolve thoroughly
- Combine garlic, nutmeg, onion, parsley and mix well
- Add the spice/herb mix into the brine and mix
- Let stand for 4-5 days for soaking
- Drain and coat with pastrami coating
- Cook as per normal