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This recipe is amazing! All the flavor of pastrami, made using an easily available pork loin. Thanks to @pscfoss6711 for the idea! This is a total win, and it's a new regular addition to my meat rotation. For the cure, percentages are based on meat weight. It's easiest to measure in grams, just for math. For example, the cure is .25%, so if your loin is 1000g, the calculation is 1000x.0025 (or .25%), which equals 2.5g of cure. Weigh your meat, run a little math for the percentages, and you're good to weigh out all your ingredients. Here is the recipe: .25% cure #1, Prague Powder 1, or other sodium nitrite cure (base on manufacturer's recommended amount, if it differs) https://amzn.to/3ESiZ9F 2.5% kosher salt or other non-iodized salt .15% garlic powder .3% paprika .3% black pepper .15 ground bay leaves .15% ground allspice 2% brown sugar Combine all ingredients and apply to meat. Vacuum seal and refrigerate for a minimum of two weeks (I went 5), turning/massaging the meat every day or two. After, rinse and pat meat dry. Baste with bacon grease (or, I guess, olive or other oil 😁), then add the rub (these amounts are a little flexible, I'd imagine: 1% black peppercorns, cracked .16% whole coriander, cracked .25% ground coriander .4% whole yellow mustard seed .09% mustard powder .55% brown sugar .25% paprika .36% garlic powder .22% onion powder Smoke for about three hours on 200-250F (I went 225F) in pellet or other smoker, placing loin on rack above pan of water, until loin hits internal temperature of 145F. Let cool, off-gassing overnight. then, slice and enjoy! Vacuum seal and refrigerate pastrami; this can be done whole. The Roccbox on Amazon: https://amzn.to/3TystO8 The Gozney oven cover (a must!): https://amzn.to/3VaiCAf Similar turning peel: https://amzn.to/44SDfnA Here is a slicer (that I've used!) that's nearly identical to mine: https://amzn.to/4iaeWb2 If you're looking for a vacuum sealer, consider one of these: https://amzn.to/3QQ65A9 https://amzn.to/3E5vzBQ https://amzn.to/44tl7za