Both pastrami and corned beef are cured meats, meaning that they have been injected or otherwise infused with a solution of salted water (brine). Corned beef gets its flavor from whatever spices or flavors that is put into the brine. Pastrami may have similar flavors in the brine, but then the maker of traditional US pastrami goes a step further by rubbing the outside of the meat with various seasonings. Lip-smacking tasty goodness for St. Patrick’s Day or any day of the year.
Angus Brands is proud to announce that our very own pastrami is ready for you to try! We start with our locally produced corned beef that has been in brine for 21 days, hand-turned each and everyday. The corned beef is pulled from the brine on the 22nd day and the outside is rubbed with a special blend of seasonings.
Now you get to add the finishing touch. Will you cook it, smoke it, or braise it? Either way you are guaranteed an absolutely delicious local product your customers will love.
Place pastrami spice side up on cooking rack
Add 12 oz. beer to baking pan
Cover tightly with aluminum foil
Bake 250 degrees for 5-hours
Slice thin at 90 degrees to muscle grain
Corned Beef or Pastrami? The answer is both!
For more information and samples please call 509-482-7033