Quote:
Originally Posted by Sly
Funny, I just finished preparing a brisket for later use.
We made a nice barbecue injection. Then a rub. Then we vacuum packed it. Going to let it soak for a few weeks.
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lomo, not the dry cured, but the wet cured that has to be cooked, gets a 2 week marinade.
I tried making it with only a week but it doesn't get right into the middle of the joint.
But if you're injecting straight into the meat then should only need days.