Cured beef - a pastrami/bacon/roast type.. thing

I've had a piece of beef kicking around in its vacuum pack at the back of the freezer for the past 7+ months. I made it around Christmas as a beef bacon experiment and the first half of it was delicious - cured and cold smoked beef silverside sliced thin and fried. For the other half I cured with some coriander seed and black pepper, cold smoked then froze it. Just fired up the kettle to give it a second, hot smoke with cherry wood. It just finished cooking to medium so I'm going to chill it and then slice for sandwiches. This was it half way through the cook -



Looking forward to slicing it up in a couple of hours :thumb: