We cure for the 7days per inch rule (this one will be 2-3 weeks in the fridge). If the salt calculation based on weight is used you cant over salt, we use the same method for bacon and we havent had over salty product since.
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Alright, I’m putting a nine pound chunk on tonight from the fattest end. We’re going to do dinner/sandwiches tomorrow and with leftovers it’s going as poutine, and if there’s more leftover it’ll be chilli, or nachos, or chili nachos.
The middle chunk is going as Montreal smoked meat and I trimmed the thinnest part for burnt ends.
Sounds like we’re eating brisket for a few days….
And maybe some croquettes. My sister happened to send me a recipe out of the blue today