So I'm combining a few recipes to do this and I wanted to run it by some people who might be able to steer me right. I have a 3.5lb chuck roast I've begun to dry cure for making Montreal smoked meat. The roast is 2' at its thickest. I've calculated 4g of #1 cure in the rub. I'm thinking 7 days cure assuming 2 days per pound of meat. Good so far? After finishing the cure I will desalinate per AmazingRibs' Sous-Vide-Que Pastrami recipe (since MSM is prepared much like pastrami) and then sous vide for 30 hours at
