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- Users: anthony bowen
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Rolled Brisket Curing
Hmmmm Think I need a re-think!- anthony bowen
- Post #9
- Forum: Meat Selection and Processing
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Rolled Brisket Curing
I tend to use wet brines but have never injected the cure into meat (and therefore don't really have the equipment). I'm not really sure that I want to go down that route. Really, I'm only going for the rolled brisket as an appearance thing. What I fear is that by emerging the whole rolled...- anthony bowen
- Post #6
- Forum: Meat Selection and Processing
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Rolled Brisket Curing
Should I elaborate?- anthony bowen
- Post #2
- Forum: Meat Selection and Processing
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Rolled Brisket Curing
Hi all I'm in the process of making curing some pastrami and am wondering if anyone can tell me if it would be possible to cured the meat in the classic rolled and tied shape over purchased it in? I know that morally I would flatten it out so tat the cure gets to all of the surfaces but I...- anthony bowen
- Thread
- Replies: 11
- Forum: Meat Selection and Processing
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