Our Corned Beef / Pastrami Kit was created under the auspices of one of our New York Deli eating customers. Took us some time and a lot of briskets to get it right. We’re confident we got it right.
Available in a 1 Gallon kit for 3-5 lb Brisket or a 2 Gallon kit for a 6-10 lb Brisket
A North Market Spices Original Blend
Instructions:
Mix the contents of the large packet into 1 or 2 gallons of water to dissolve, depending on the kit size. Soak, refrigerated for at least 5 days for a very mild cure. 14 Days for a N.Y. deli-type cure and up to 21 days for a very strong, stout cure. After curing, rub with the contents of the smaller packet. Braise for Corned Beef, Smoke for 4-5 hours over low heat to make Pastrami.
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We’re very happy to share the memorable dish we made for the 2026 Apron Gala attendees. We cherish food as an opportunity to bring people together. It’s exciting and rewarding to make delicious treats, share them with people, and teach others how to make them themselves. For those of you looking to recreate this dish at home, please see the corresponding recipes for Pickled Red Onions, Cilantro...
Recipe by Mike Grosh Ingredients 1 cup Fresh Cilantro, chopped (large stems removed) 3 tablespoons Lime Juice (we recommend freshly squeezed) 1 Garlic clove 1/2 teaspoon Pacific Blue Sea Salt 1/2 cup Hemp Hearts (shelled hemp seeds) 1/2 cup Water Optional: Avocado Greek yogurt Olive oil Chimichurri Blend Salsa en Polvo Blend Procedure Combine the top six ingredients in a blender. Taste and...
Recipe by Mike Grosh Jamaican Jerk (Omni and Vegan Variants) Vegan Ingredients 2 20oz cans Young/Uunripe Green Jackfruit in Brine (drained weight appx 12 oz) 2 tablespoons Better Than Bouillon Vegetable base 1 2oz (56.6g) pack Jamaican Jerk blend Water Optional: Orange Juice as a replacement for or blended with the water. Procedure Jackfruit preparation: drain the Jackfruit brine from the cans....