Question about altering the Pastrami Recipe

chadcavalier

Ive made Pastrami from shortribs and cheeks using the method described on this site and in MC with great success.  I now have 6 extra whole prime strip loins laying around that I need to do something with and I'm thinking Im going to make pastrami with one of them.   How would this affect my cook time?  Would I just simply bring them up to temp in the water bath  and forego the 48 hour cook required for tougher cuts, or is the long cook time something that is needed as part of the process?