PASTRAMI AND CORNED BEEF UNIT 5.5KG

Dissolve full bag of part one and part 2 in 5 gallons of water. Allow meat to cure for 2 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.