By now you all know that I do not eat Pork or for that matter Treif so I have set out on a quest to make that best non-pork version. I will never be done. I have so many ideas!!!
This is one of the easiest recipes you will find on my blog. All you have to do it measure out the Salt and cure and combine and apply to Flat. Make sure you to get it into every nook can cranny. "NOTES ON CURING"
Vacuum seal the Brisket flat turning every day for two weeks and you're done. That's all it takes to cure a piece of meat. I just notice the date on the bag is wrong. It should say 2/17.
After the 14-21 day cure I rinsed off the meat and allowed it to dry to develop Pellicle. Place small fan in front of brisket for an hour or two.
Developing a good pellicle is important because it helps the smoke adhere to the meat during the smoking process.
Meat all cured and rinsed.
I am using the A-MAZE-N cold smoker to cold smoke the bacon which uses pellets and in this application I am using Apple. Picture on right smoked for 10 hours.
Absolutely delicious!!!! Will try point or plate next time.