Place the cleaned meat in a deep glass bowl and rub with 100 g of salt. Cover and leave for 2 hours, then rinse and pat well.
Salting: Mix all ingredients with the remaining salt and rub well into the meat. Place the meat in a deep baking dish, cover and refrigerate for 1-2 weeks, turning occasionally to the other side.
Smoking: After two weeks, lift the meat out of the brine and dry. Hang in an airy, dry, dark place for one day. Then smoke for 4-6 hours at a heat below 50 degrees.
Simmer pastrami in unsalted water for 2 1/2 to 3 hrs until tender. Drain well. Can be served warm or cooled as a cold cut.
Tip: If you don’t like cilantro, you can substitute parsley as an alternative.