Hello from cold and snowy Minnesota

[klflowers]

Welcome (again) from TN

[ScottyC13]

Welcome from Massachusetts, which is also cold and snowy.

[WI Bubba]

Welcome from not as cold or snowy, but still not warm and sunny Wisconsin. Glad you could join us!

[smokin fool]

-18 with -26 wind chill in Toronto this
morning🥶
Good thing we’re in Jamaica😎

[RichieB]

Welcome from Western Massachusetts.

[DavidNorcross]

Welcome from Virginia!

[Mark V]

Welcome from the Twin Cities, and I am sure you will do well on the bacon.

[Sweaty Paul]

Salutations from Hays, Kansas! Love my Yoder!

[Spinaker]

Welcome again! If you are looking for information on Curing, please give this article a through read through. Make sure to let us know if you have any questions. It is a great resource. It also has a curing calculator that will help you safely determine curing times and nitrite levels.

As for recipes, this is my favorite on the site. A Smoked Pastrami Recipe That's Close To Katz's

Don't miss out on curing your own beef too, it is a lot better than what you can buy at the store. It is killer when made into pastrami.