First Dry Cured Pastrami
 

Hi, i need major advice on how to proceed with curing the meat because i dont want to waste time/money on doing this and then get sick from eating the meat.... here is the recipe i was going to use

First
BuyGood quality 5lb brisket flat or point

Second
Dry Cure - 1 tsp pink prague powder/ pink salt
1/2 cup sea salt
1/2 cup brown sugar
1/4 cup garlic powder
1/4 cup black pepper
Mix all together and heavily rub down the brisket
Let sit for 3 days flipping every 12 hours

Third
Desalinate the meat for 1 whole day in water changing water every few hours

Fourth
Dry Rub
1/4 cup black pepper
1/4 cup brown sugar
1/4 cup coriander
1 tbsp juniper berries
3 bay leaves ground
1 tbsp carraway seed groun

Fifth
Smoke
Low and Slow - hickory and maple smoke until brought up to temp

Sixth
Chill - Optimally overnight but 12 hours will do

Please give me advice.. i am most concerned about the dry cure pink curing salt amount... i am 100% looking to dry cure not brine... thanks in advance for everyones help

I have used a very similar recipe but I brined it for 7 days instead of 3 but I think you are spot on for a dry cure. I would just make sure to keep it in the back of the fridge (hopefully in a fridge that doesn't get opened a hundred times a day) and just keep turning it for the three days. Other than that, seems like you are well on your way...