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Unread 10-06-2012, 01:02 PM   #11
martyleach
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I have found that on thicker chunks of meat, i.e. over about an inch and a half thick, the dry cure doesn't penetrate completely. So, the last time I did a 18lb brisket, I injected a "Pumping Pickle" mixture consisting of the recommended amout of Morton's TQ. I then gave it a dry rub of the TQ mix and put it in a tight ziploc for a week in the Fridge, turning every day.
I then soaked it for 2 days, changing the water twice a day.
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