Grass-fed Pastrami - Smoked by Chef Pam

Try our new Smoked grass-fed pastrami. An absolute treat - our grass-fed brisket is cured in salt brine for 10 days before being smoked "low and slow" by Chef Pam. The result is a delicious grass-fed pastrami worth of a New York deli. Can be enjoyed cold, or follow the reheating instructions below. Incredible on its own, in a sandwich, or with any smoke-house worthy side dish. Chef Pam is the Thai-Australian chef and creative force behind SMOKED, her smokehouse restaurant with two locations (Salaya and Emquartier) where you can sink your teeth into some of Bangkok's best smoked meats like our grass-fed pastrami. For this collaboration, we started with our 100% grass-fed beef and free-range chicken and pork...then we let the Longan and Lychee wood work that "low and slow" wood-fired magic for up to 14 hours. -- Reheating instructions: Defrost the grass-fed pastrami, then bring a pot of water to a boil and turn off the heat. Then drop the vacuum pack in the water and leave it for 10 minutes. Open the bag and you're ready to eat! Ingredients: Grass-fed point-end brisket, pink salt, bay leaves, peppercorn, star anise, and a touch of unprocessed brown sugar Our pastrami is 100% grass-fed, antibiotic and synthetic growth hormone-free.