Curing meat

What | Cure and spices | Smoke? | Date
Tasso Ham | Dry cure, vacuum seal and sit in the fridge for 24 hours. Coat with white pepper, paprika, cayenne, marjoram, celery seed, allspice | Pecan, to 150F internal | 28 March 2022
Pastrami | Brine, pickling spice and garlic, 4-6 weeks in the fridge. Soak for 24h in fresh water to pull out some of the salt. Coat with black peppercorns, crushed coriander seeds, garlic, paprika, and mustard seed. See pastrami. | Cherry or a mixture of cherry, alder, and maple | Feb 17-March 31, 2022