Montreal smoked meat recipe

12 c Readycure 1 nitrate 14 c kosher salt OR 4 tb instacure 6 nitrate pink salt 15 c kosher salt 12 lb cracked black pepper. Wrap the Smoked meat in Butcher paper or aluminum paper.

12 c Readycure 1 nitrate 14 c kosher salt OR 4 tb instacure 6 nitrate pink salt 15 c kosher salt 12 lb cracked black pepper.

Montreal smoked meat recipe. The Perfect Smoked Meat Montreal Recipe You can plan on this recipe taking about 54 hours in total because the meat will need to rest for 48 hours in a pickling brine before smoking. All in all you will only need to work with the meat for about 15 minutes tops. MONTREAL SMOKED MEAT Cure a 12 lb double-brisket fat-cap on by adding the following spice mixture generously to both sides.

12 c Readycure 1 nitrate 14 c kosher salt OR 4 tb instacure 6 nitrate pink salt 15 c kosher salt 12 lb cracked black pepper. Wrap the Smoked meat in Butcher paper or aluminum paper. Return it to the grill.

Continue cooking until the internal temperature is 190F. It will take an additional 2 to 3 hours.