Hello from the East coast USA

[dwayne220]

I found this forum searching a cure recipe for sirloin tip roast. Didn't find a cure yet but looks like I found something better..(this forum)!

 

[alblancher]

Welcome Dwayne220

What are you trying to cure and why, just to get the conversation started.

 

[alaskanbear]

 aboard, glad to have you with us.

Rich

 

[fpnmf]

Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Then use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!

Craig

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke
http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer
http://www.smokingmeatforums.com/wiki/tips-slaughterhouse-recipes-for-poultry
http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf
http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
http://www.educationbug.org/a/marinate-vs--marinade.html

 

[dwayne220]

Thanks for the welcomes and the links.

The cure I was looking for, I am interested in a new pastrami recipe (dry cured) as well as the dry cure recipe as well. I also would like to use a 5 lb sirloin tip roast instead of a brisket flat.

 

[meateater]

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview. 

 

[SmokinAl]

   Glad to have you with us!

 

[africanmeat]