After a recent Porkstrami posting by

===== Corning Brine ===========
It's not mandatory to make the corning brine the day before, just make sure it's cool before adding any meat.
Ingredients:
1 gallon of water
80 grams canning salt
30 grams white sugar
22 grams Cure #1 (to be added after the brine has cooled down)
3 Tablespoons pickling spice
2 Tablespoons crushed garlic
1 Tablespoon Old Bay
1 Tablespoon black pepper
=== Seasoning ===
Black pepper
White pepper
Granulated (roasted) garlic
=== Instructions ===
First. I toasted the pickling spice in a skillet on low. Then warmed 1/2 of the water in a stockpot. To the stockpot, add the salt, sugar, pickling spice, garlic, Old Bay, and black pepper. Stir to dissolve. Simmer for 30 minutes, try not to let the brine come to a boil. Remove the brine from the heat, and add the reserved water. Continue to cool down, then move to the fridge uncovered. Once the brine is below 60°, add the Cure #1 and mix very well.
Add the pork chops to the corning brine (I use a 2-gallon zipper bag in a SS bucket) but any non-reactive container works fine. I'm comfortable that 4 days of cure time would be adequate, but I went for 7 days. I rinsed and soaked for 1 hour, then dried, seasoned and held on a rack in the fridge until grilling time. I agitate the bucket daily, simply spinning the bucket from 0° to 90° by the bail about 10 times.
Moistness... Delicious. I pulled around 140°ish Flavor-wise... The corning flavor was really good. The pepper/garlic rub was just right for me, because pastrami is peppery. Adding coriander is in the cooks notes.
To be continued..