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Cured Meats

post #1 of 2
3/20/06 at 2:38pm
Thread Starter 
Ok there is a story in Gourmet Magazine about a deli in Canada that makes a smoked meat. Now, it a brisket that is packed in spice and cured for a week. Then smoked for two hours then put in a steam pan for the rest of the cooking. My question is this, can you cure meat at room temp OR does it need to be in a refridgerator. The reason that I cam asking is the way that the article reads is that the meat is out is the open with the curing spice on it. I am not sure about curing meat this is why I am asking.
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post #2 of 2
4/3/06 at 10:02am
Yes. You can certainly cure meat at room temperature or even outside. This is how meat was preserves for hundreds of years before refrigeration was available, and is still necessary in many parts if the world where people still do not have electricity.
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