I am looking for the most original Pastrami receipe. Can someone help?
Many thanks in advance
I have one that a couple people here use. It is quite authentic New York style.
I do this one every 3 weeks you can use cure1
You will use a different amount. I don't know what that is but someone here will. Check out this link it should help.
The cure you mention is cure #2, you really want #1, just salt and nitrite. TQ is similar to your cure salt but you will need to check the amounts of nitrite and nitrate in the recipe to do it safely. Give us more info and we'll gladly help ya through it.
I usually let it rest before smoking, besides equalizing the salts as you say it will help develop a pellicle or dry tacky surface on the meat that will help it absorb smoke.
Curious about your cure. Being in Germany are you using Polelsalz? 0.6% nitrite?