Curing is an age-old technique used to preserve meat and intensify natural flavours by drawing out some of the moisture. Our cure is done using a brine that's mildly spiced and smoky to impart the characteristic taste of pastrami. Rather than just soaking the joints, we like to inject the brine into the core of the meat, meaning it cures evenly and consistently inside and out. After 24 hours of curing, the joints are rolled in a spice coating of black pepper, paprika, celery and chilli then oven-baked before slicing.
Ingredients: Organic beef, Breadcrumbs (Wheat flour, salt, yeast), Spices (Black pepper, Paprika, Chilli), Celery, Sugar, Dried onion, Dried garlic, Dried tomato, Citric acid, Parsley, Yeast extract, Lemon, Smoke flavouring, Antioxidants, Preservatives