This is not a simple process. Pastrami is a beef brisket or round that has been made into corned beef (by steeping the meat in a special brine for three weeks or so) and then hot-smoked for 6 to 10 hours to cook it. Are you sure you don’t just want to buy some pastrami?
How do I determine how much orange oil to use in place of grated orange peel? What would the ratio be?