Wow that is outstanding! Very impressed with your process. We gave done capicolas more than a few times. Had to buy a meat slicer so we could slice it really thin. Worth it! I am going to save your technique as I have been wanting to try something like that with beef.
Thanks! I’ve done it a few times over the years, after beng frustrated about not being able to find pastrami here.
I was following a very good, down to earth, chef online, and she posted both the corned beef, and pastrami recipes I use.
http://blackgirlchefswhites.com/wordpress/2011/04/07/homemade-pastrami/