Storing Sous Vide Pastrami

Great success with the Sous Vide Pastrami. I harkened back to 2003 and a favorite Kosher Deli in Southfield MI where I learn to love this style of meat.
About 1//2 of my recipe is left. I have vacuumed sealed the portions. With the cure and smoke and the airtight sealing (the fridge is set at 3.5c) how long do you think it is safe to store this meat? Are there any precautions to take to reserve?
Thanks

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