Hi Rabbithutch. I can help you with the bacon but I will leave it to others to help with the pastrami.
Dry curing is actually very simple for bacon and, in my opinion, produces a much better tasting result than immersion curing.
For Canadian bacon (or back bacon over here) you should use pork loin. A little fat on it is good for flavour. Tastes vary however I have found that a bacon with about 3-3.5% salt gives a good balance.
The cure required for each 1 Kg of bacon:
Cure #1 (6.25% Nitrite) - 2.8g
Salt (for 3%) - 27.2g
Sugar (50% weight of salt gives a good balance) - 14g
Flavourings - Fresh ground black pepper works well, as do bay, juniper, szechuan pepper. For black pepper use 5g/kg of meat.
This will give you a theoretical maximum Nitrite of 175 Ppm - however in reality it ends up at around 150 Ppm
Mix all of the cure ingredients well - if possible blitz them together in a spice or coffee grinder.
Rub over all surfaces of the meat, catching any that does not stick.
Place in ziplock plastic bag or vac pack bag and add in any remaining cure. Seal.
Place in fridge and turn daily. It will produce its own brine so by turning it daily the brine will be in contact with all surfaces of the meat. Do not pour off any of this brine during the curing period.
10 days is usually sufficient, however I leave mine for 14. Within reason you cannot over cure when dry curing.
After 10-14 days unwrap and wash off all the cure under a cold tap. Pad dry with paper towel and then leave to dry for 24 hours in fridge before smoking.
Cold smoke fir 18-36 hours - depending on the smoke flavour you require. Oak and fruit woods are great but I usually use Hickory.
After smoking leave to rest for 4-5 days before slicing.
I hope this helps