[Sca-cooks] pickled brisket

David Friedman ddfr at daviddfriedman.com
Wed Feb 25 09:30:38 PST 2009

Suppose you wanted to use this as a way of having meat at Pennsic or 
some other long event without needing a cooler, as we've used "Lord's 
Salt." Do you have to leave it in the brine until shortly before you 
cook and eat it?

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