Hi folks. My original idea was to make a smoked pastrami flavored sausage like a summer sausage. After looking at some other threads I think the easiest way to do it would be in a case less loaf al la Bear loaf that could be sliced like bacon. I would use all the same spices I use to make regular pastrami and use ground beef and cure. Any reason why this wouldn't work? Any thoughts or input would be appreciated.