Any chance you would be willing to give us your recipe for pastrami? I have several roasts from my cow elk from last year in the deep freeze.
Cure and rub mixture is for about 3 pounds of meat, got more, just double, triple the mixtures depending on the amount your making.
Cure
1/4 cup curing salt
2 tbsp brown sugar
1 tbsp black pepper
1 tbsp onion powder
1 tbsp garlic powder
1 tsp paprika
1 tsp all spice
Pieces of meat need to be between baseball, and softball size round, and can be elongated, just need to be about that thickness.
Make sure all surface area of meat is covered in rub, and place in a sealed bag, and put in the fridge for 7 days. If your making a larger batch, you can place multiple pieces in one bag. Turn the bag over everyday.
After the 7 day cure, rinse the meat off under cold water, then apply the rub.
Rub
3 tbsp black pepper
1 tsp onion powder
1 tsp garlic powder.
Cover all surface area of the meat with the rub.
Have smoker prepped and ready to place meat on once rub has been applied.
I use a all real cut wood to smoke, so depending on wind, and air temperature, but generally about 3-5 hours to get the inside temp to 150ish.
Enjoy.
