I really wanted to try and make pastrami and I had a few deer roasts and goose breasts so I figured why not? I've never made pastrami before so hopefully it turns out well. So here it goes. I started with this brine : 1 gal water 1 heap tb pink salt 1 cup kosher salt 3/4 cup brown sugar 1/4 cup sugar 1/2 tbsp each garlic powder and onion powder 2 1/2 tbsp pickling spice Boiled it 20 mins then let cool. I cured the meat for 6 days, next time I'd cure longer, it was fully cured but was bare minimum curing time. I then coated the meat with pickling spices and onion/garlic powder and set into smoker over night (temp outside was around 0°C). Here is my frankensmoker or smokenstein haven't decided its name yet. Next post is smoking day.