I have made a few pastrami over the last couple of years. The best recipe I have found is at
http://www.virtualweberbullet.com/pastrami.html. I think it's much easier to work with a dry cure at home. The only problem I have had is that once the cure had not gone all the way thru but that mainly effected the evenness of the color and not flavor or texture. People who have eaten "real" pastrami all their life think it's great ( that or they been away from NYC so long they don't remember what real pastrami tastes like...) Using a store bought corned beef gives ok results, but not nearly as good as what you get if you do the process yourself.
