So I started my pastrami yesterday. Went with this recipe - http://www.virtualweberbullet.com/pastrami.html, but swapped the tenderquick out for salt and more sugar.
I'll smoke it with pecan wood on Wednesday. Should be interesting.
Pulled this off the smoker after 4.5 hours when the internal hit 165F. Wrapped in foil and towels, then tossed in a cooler for 2 hours. Pulled it out, sliced some nice and thin, and slapped it on a slightly warmed piece of rye bread. OH. MY. GOD. So good!!!
Unbelievable how good this stuff is. I ended up doing the dry cure for 4 days, but I think 3 as indicated in the recipe would be plenty (it is not over salted, but plenty salty enough for me). I think I would also cut back the pepper in the 2nd rub to 2 tbsp; again, the pepper is not overdone, but I wouldn't want it any stronger, and I like spice.
I tossed the rest of it in the fridge to firm up. I'm borrowing a meat slicer from a buddy tonight, so I'll shave it all up, split into portions, vacuum seal and freeze.
This was well worth it, I'll definitely be making this again.