Did four different variations of bacon cure based off (papa's? Forgive me if i got the attribution wrong) bacon cure thread. Some with pepper, some with homemade teriyaki, Black pepper, Spicy Ancho and red pepper.
I did a little test cook of a slice of each. It turned out good. we will see how they all play with the smoke.
The pastrami is the same cure as i used on my venison pastrami. My family ate 10lbs of that in less than 2 weeks. So i got a 10lbs chunk of beef pastrami started. 3lbs will be for corned beef, the rest pastrami. I am going to start a venison batch again also.
How long do you all typically cold smoke your bacon and pastrami?