Charcuterie: What if I leave this meat in my fridge for 6 months?

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The Something Awful Forums > Discussion > Goons with Spoons > Charcuterie: What if I leave this meat in my fridge for 6 months?

hogmartin: Mar 27, 2007

I'll be heading down to visit my parents for Thanksgiving to smoke a turkey and figured I'd do some pastrami since the smoker's already going to be fired up. I have the Prague #1 already and I'll be picking up some brisket from http://www.merindorfmeats.com this weekend. I have one of those spring-loaded spike type meat tenderizers - should I hit the brisket with it before it goes into the brine? Would that help the brine infuse the meat more readily, or is ordinary osmosis preferred? Would it let too much brine remain in the meat when I desalinate it before smoking?

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hogmartin: Mar 27, 2007

I haven't got the Ruhlmanicon and neither does the library here. I was planning on using this recipe along with their corned beef recipe for the cure. Any opinions on those?

# ¿ Oct 31, 2014 12:42

The Something Awful Forums > Discussion > Goons with Spoons > Charcuterie: What if I leave this meat in my fridge for 6 months?