How to Dry Cure and Smoke Meat

After countless ribs and briskets I now wanted to make pastrami. After 1 week dry curing the meat does not look evenly red. Is this normal? It smells good and feels firm.

Curing & Smoking of Meat (4.7): Mandal PK

NEW Series Show and Tell Dry Cure Meat Chamber edition

How To Preserve a Whole Pig Without Refrigeration

Cure and Smoke Your Own Meats: The Ultimate DIY Guide

Smoking and drying meat, preserving on traditional way sausages

How to Dry, Cure and Smoke meat All in one video

Basics of Dry Curing - Earthworm Express

How to smoke/dry meat at home for exportation

How to Dry Cure and Smoke Meat

DIY Home Cured Smoked Bacon Redux

Hawaiian Smoke Meat Recipe Food Fiend Style