I’m in the process of making my 1st pastrami. Looking for advise as to what kind and how much cure to use to either wet brine or dry brine the meat before smoking. Which is the better curing method (wet or dry). Recipes welcome if you are inclined. Thanks. Phil

YooperDog thanks!

@DennyO thank you very much!

I’m in process dry curing 12 pastrami flats…about 5 lbs each. These have cure #1, salt and sugar applied and are vacuum sealed. Due to other refrigerator needs, I may need to stack these in 3 groups of 4 to create more space. I’m faithfully rotating and flipping these daily and will continue to do so. Does this present a problem? Any and all help is greatly appreciated.

Phil