Hi,
Long time enjoyer of mtl smoked meat, corned beef and pastrami.
Doing a mtl smoked meat thing with a 1.5kg brisket
Doing a dry cure as per a few recipes.
Now it’s time to get to the post curing stage.
I’m going to rinse and bathe it a few times
Then dry it off….
Then what?
-Do I just let it rest for a while? (In the fridge)
-Do I put my rub on it and let it rest
-do I just leave it for another 2 days?
I plan on the smoking it 3 days from now.
Please offer any advice
by phelanchristopher
1 Comment
Curing is a scientific process, Montreal smoked meat is fairly straightforward. If you’re following a solid recipe, no problem. I won’t comment on the recipe or the ingredients as that’s not what you asked nor do I know the recipe
Looks like you’re finishing the curing stage.
Desalination is what you have planned next. Make sure to change the water while desalinating or you’re just going to be soaking it in salt water
After I desalinate, I pat try really well, and let it dry on a rack over a cookie sheet in the fridge for a short period.
Apply the binder if necessary and the rub — normally no salt whatsoever in the rub as the curing process took care of that and then some
Overnight in the fridge on a rack over a cookie sheet
Then smoke it and finish with a beer steam
(YMMV, I typically do full packers or very large cuts of meat, I can let the rub stay on in the fridge for two days sometimes)