SOURCE: Leeners

February 25, 2008 14:27 ET

You-Make-Kit Brand Pulls It Altogether for St. Patrick's Day

NORTHFIELD, OH--(Marketwire - February 25, 2008) - The introduction of the You-Make-Kit Corned Beef and Pastrami Kit marks a milestone in the evolution of the brand. Leeners of Northfield, Ohio, maker of the You-Make-Kit Brand, says this new kit pulls the company's DIY philosophy together just in time for St. Patrick's Day. You-Make-Kit Brand kits are available for preparing the whole celebration.

It has taken the company six months to perfect the new Corned Beef and Pastrami Kit. "We tried many recipes and methods of making corned beef and found that the traditional brine method produces the highest quality corned beef possible," says the company President, Jim Leverentz. "Our goal is to bring back the old-fashioned goodness and flavors of a more patient time along with the satisfaction of making it yourself. You will be enjoying the best corned beef and pastrami sandwiches you have ever eaten in as little time as one week."

The kit includes all the curing salts, spices, tools and instructions needed to prepare up to 10 lbs. of fresh beef brisket purchased from the supermarket. There is even a recipe and ingredients for making your own pastrami!

Make It All from Scratch

For a completely unique St. Patrick's Party, combine the Corned Beef Kit with one or all of these other offers to prepare a complete meal. You can make your own delicious Deli-Style Rye bread with the Artisan Bread Kit. There is nothing better on a Reuben Sandwich than homemade sauerkraut and a garlic dill pickle made using the Sauerkraut and Dill Pickle Kit. Bring it all together with a batch of mild or tangy cheese using our ever popular Deluxe Cheese Kit. Horseradish Mustard is just one of many varieties you will find in our Mustard Making Kit. Wash it all down with a home brewed Irish Stout produced with Leeners Home Brewery System.

The Corned Beef and Pastrami Kit is available at the Northfield store or online for $24.95. For more information please visit

Contact Information

  • Contact:
    Jim Leverentz