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€10,00
A delicious brine mix for your pastrami!
Moreover, the nitrite salt ensures that the red colour is also preserved. Ideal for making a ham, pork belly or pastrami.
But certainly also to use on a tagine with lamb, for example.
Ready-made product!
In stock
Use guide
- Take 100 grams of this brine and dissolve it in 1 litre of water.
- Leave your meat to brine in the fridge, in the cold brine, for 3 days.
- You can also inject the meat and brine overnight.
- Rinse well, and season again with spices of your choice.
- Your meat is now ready to cook.
Ingredients
- Nitrite salt
- Cane sugar
- Black pepper
- Cumin
- Rosemary
- Coriander
- Mustard
- Laurel
Additional info
Quantity 454 g
What can you expect from us?
- Personal contact with The Kamado & BBQ Specialist!
- Quick service & large stock
- Great support before and after sales
What can you expect from us?
- Personal contact with The Kamado & BBQ Specialist!
- Quick service & large stock
- Great support before and after sales