Hi guys My first attempt at this Pastrami thingy. After spending weeks scouring the internet for ideas & recipes, I am at a cross road. About half the info out there says add all the spices and flavorings during the curing process and the other half says to do a simple cure first and then add the spices and flavorings before cooking or smoking. What to do, what to do??? FYI, I will be dry curing & baking in the oven, foil wrapped, in lieu of going the smoking route. What are your suggestions??? Thxs, Klyde. P.S. I have Hickory & Apple wood smoked salt. Would this be the time to try one out and which?