Cured Beef Brisket

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Couple of month ago I got 8 lb of  pasture raised, grass fed beef brisket.

It was cured with Trapani salt 2.5%, nitrate reductase culture Texel (R) DCM-1 (both from Evan M. Brady online store), potassium nitrate, dark muscovado sugar, black pepper, garlic powder, fresh savory and bay leaves and splash of Lagavulin (16y) in vacuum bag under refrigeration. After one month it was washed with homemade Chardonnay, dried for a day in refrigerator and cold smoked over birch/douglas fir  (9:1) overnight.

After a month at 75RH and 50-54F weight loss was ~36%. EQ was done in a vacuum bag in refrigerator for additional month. It has a strong and round beefy taste with a hint of bitterness at that level when it is plus not minus in any way. Pronounced smokiness and savory notes.