www.sausagemaking.org

(Meat is fully cured, just dodgey lighting)

Ingredients:

1Kg rolled brisket.
26g salt.
2.4g cure #2.
14g sugar.
1 tsp hot chillie powder.
1 tsp roast cumin seeds.
1/2 tsp black pepper corns.

Method:

Grind all dry ingredients to fine powder (like icing sugar).
Place brisket in large polythene container & rub in all cure mixture.
Place lid on container and refrigerate.
Turn meat daily and baste with any liquid that accumulates.
After 4 weeks remove from container, give a quick rinse and pat dry.
Wrap brisket in muslin or fine net and hang in a cool place for a further 4 weeks to mature.
Apply a cool smoke with fruit wood chippings (I used pear).