Okay I have it done and posting pictures.
What I do is trim the fat off of the brisket and cut it in half Flat and point.
I then put the meat in a big container that is safe to use a brine solution in.
I have done the research and my stainless is of a grade you can do this with.
I measure the amount of water it takes to cover the meat.
Once I know this then I know how much of the cure and canning salt I need it isn't an exact science so you can fool with it a bit.
With this 14 pound brisket with some of the fat trimmed I used 4 oz of the cure and around 12 oz of canning salt in a gallon and a half of water.
So I take the meat back out mix the cure in the water and put the meat back in.
Then put it in the refrigerator and make sure it is at least 38 degrees and no colder than around 33 or 34.
Not a big deal you just dont want it to spoil or freeze.
I also do what they call spray pumping to speed the process up but you dont have to.
After about 1 or 2 days flop the meat around and put it back in the refrigerator.
Do this every so often.
In no time at all you will start to see the meat change colors and in about 5 or so days it will be finished.
I wont take mine out until next weekend.
You can add sugar to offset the salt and you can add pickling spices or any other spice if you want.
It is as easy as falling off a log and you can do it with any cut of meat you want.
Worth
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