No it’s not really pastrami but it tastes like a fishy version. I used the fatty salmon belly and all the steps to make pastrami to make a delicious lunch meat. Kosher salt, brown sugar, cloves, peppercorns cardamom, and allspice. The salmon rests in n the spices overnight and is then smoked low for an hour. Fatty in the best way, spicy sweet and smoky. I hope you like it.

1 pound salmon belly
1/2 cup kosher salt
1 cup brown sugar
2 tablespoons black peppercorns
1 tablespoon cardamom
12 cloves
12 allspice berries
1 teaspoon ginger ground

Using a spice grinder grind the cloves, allspice and peppercorns.

Mix salt, brown, and all the spices.

Coat both sides of the salmon with rub mixture.

Cover with plastic wrap and refrigerate overnight.

Heat smoker to 300. Fruit wood works best.

Smoke for 1 hour. Far away from heat source. Remove from smoker.

Let cool for 15 minutes.

Remove skin before eating.

Serve.