Spice-Cured Beef Brisket

For this recipe, you will make up the entire amount of the curing mixture, then divide it in half and use the first half to cure the brisket for 4 days, after which the cure becomes damp and somewhat crusty because of the moisture that is leached out of the meat. To be fully cured, however, the brisket will need 4 days more. So, discard the first batch of cure and replace it with the remaining half of nice, dry cure. This brisket is an amazing substitute for bresaola (which is made from the