u/DePoemesJr

I have smoked all kinds of meats before, however i am just starting with cured meats of all sorts. The one i've been wanting to try is pastrami, but the curing time of 5 to 10 days seems to be the most prevalent.

Now, from my experience with smoking fish, the brine time can be adjusted to need using different salt concentrations, however, for pastrami i have been unable to find recipes with a 4 day brine(for logistical purposes). For those out there who may have done this before, my question is wether or not this is even possible, and if someone has a recipe for it.