Saw this Sirloin Tip at the Harris-Teeter and thought it may make a good pastrami. 2.8 pounds. Requires .56 tsp of Cure #1. Mixed up a rub. 1 tsp freshly ground black pepper 1 tsp course ground coriander 1 tsp onion powder 1/3 tsp Cure #1 1 TBS Brown Sugar 1 TBS Salt ½ tsp Paprika 1 tsp garlic powder Made some brine to pump into it. 1 C. Clean Water (such as spring water) ¼ tsp Cure #1 1 tsp Salt ½ TBS Brown Sugar 1 tsp Powdered Garlic 8 Allspice Berries (Crushed) Combined the above ingredients and warmed to dissolve. Refrigerated until very cold (about 40° F). Strain. Pump the meat full with the brine. Pumped full with the brine. Rubbed and placed in a 1 gallon zip lock bag. I will be turning and massaging it at least once a day. Will be smoking it next Sunday.