PASTRAMI AND CORNED BEEF UNIT 1.1 kg

Dissolve full bag of part one and part 2 in 1 gallon of water (4.5L). Inject 15% by weight, allow cuing in the brine for two days. For pastrami, use same recipe as above and apply the pastrami rub before cooking.
iNgredients: Salt, Sodium Phosphate, Sugar, Hydrolysed PLant PRotein (corn, soy), Sodium ERythorbate, Sodium nitrite(.6%), Spice extract.