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Montreal Smoked Meat

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grey_bri
grey_bri Posts: 46
in EggHead Forum
I just started a 4lb. brisk for some msm. The recipe I followed called for a 12 lb. so I cut the ingredients in a 1/3. Was wondering if you would cut the time down as well?. Calls for 12 days in fridge. I was thinking it would still be the same amount of time regardless of size.
Owen Sound On. For now 1large 2mini's 1exl and 1 6burner Vermont Casting
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  • RajunCajun
    RajunCajun Posts: 1,035
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    I don't claim to know anything about anything, but internal temp should rule?
    The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
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  • paqman
    paqman Posts: 4,670
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    The weight is a factor but more important is the thickness of the piece of meat so the timeline should be similar even if you are just using 1/3 of what the recipe calls for.

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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    I would say it's a lot harder to over cure than under cure.
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  • Little Steven
    Little Steven Posts: 28,817
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    Pantsypants has made MSM. From my limited experience I would say cut the time down some. You can tell by the feel if it's cured. Are you going to steam it?

    Steve 

    Caledon, ON

     

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