So I took a Brisket and separated it into flat and point. Cut flat into 2 pieces. Did a dry cure 1.5% salt, 1% sugar, .25% cure #1. Rubbed that on the two pieces of flat. Then I made a wet cure for corning the point. Flipping everyday and giving a small massage.
First question is how long should I cure the bacon and how long for the pastrami?
Second question, should I cold smoke or hpt smoke my beef bacon?
First question is how long should I cure the bacon and how long for the pastrami?
Second question, should I cold smoke or hpt smoke my beef bacon?