I am wanting to try a turkey pastrami, I did a beef pastrami awhile back (basically followed SmokinAl's recipe) and it came out really good. I want to wet cure it and am wondering if I should do it just like beef pastrami or should I do anything different. The beef I did was brined/cured with cure#1, salt, brown sugar and various other spices. I injected it then put in big ziplock bag and filled with brine solution. I left it in the fridge for 10 days turning it everyday. Should I use the cure#1? Should I let it soak for 10 days?
I searched the forum for turkey pastrami but didn't find much detail about wet cures.
Thanks in advance for anyone's help.