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Pastrami is a New York deli classic, usually made with brisket soaked in brine for days, even weeks. Even for a slow-cook devotee this is too long, so this recipe uses a dry salt rub to ‘cure’ the beef before smoking to give the pastrami its unique flavour. The pastrami will keep, covered and chilled, for up to a week.
Per serving: 293kcals, 8.9g fat (2.8g saturated), 28g protein, 30.1g carbs, 2.1g sugar, 3.6g salt
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