Steps: |
| -Trim the excess fat off of your brisket. |
| -Mix all of the other ingredients together. |
| -Rub the spice mix all over the meat, evenly coating and pushing into the meat. |
| -Place the meat into a bag with all of the excess spice mix. |
| -Push all of the excess air out of the bag and seal with a rubber band. |
| -The general rule of thumb is to cure the meat 8-10 days per inch in the refrigerator. |
| -You can test the meat by cutting into it with a knife. The meat should be a nice reddish hue all of the way through. |
| -Once it is cured long enough, rinse off all of the spice mix and dry overnight in the refrigerator. |
| -Then slow cook it with your favorite recipe or freeze it for future use. |
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