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As the meat sat in the cure, it released moisture, which began collecting in the bag.
To ensure the cure was penetrating the meat evenly, I flipped the brisket over twice a day.
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I contend smoking smoked meat and pastrami is the only way to go, but commenters on Serious Eats mentioned some of the institutions in Montreal may not actually smoke their meat, instead cooking it in an oven.
To me that seems wrong, although likely true, but I will never be able to say for sure until I get to Montreal and do my own smoked meat investigation (a very delicious case I hope to tackle some day).
The whole brisket was coated in the dry-cure and placed in a doubled up two and half gallon Ziploc bag.
Then into the fridge it went for the long curing process.