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Old 01-27-2008, 02:00 AM   #7
Don Marco
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Join Date: 08-09-07
Location: Germany
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Thirdeye, i used 50% Hi mountain cure and 25% each curing salt and texasbbqrub.


Quote:
Originally Posted by yelonutz View Post
Dr. BBQ talks about taking a cyro-packed brisket and placing it in a fridge that is not opened often. Leave it in there for 50 days and then cook it. I haven't tried it but I trust him. If it smells bad when you take it out, throw it away. NUTZ
I always thought beef ages better than pork ?

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