Aging Instructions:
•Place kosher salt at one end of a vacuum seal bag
•Place the brisket in the middle of the bag with space in between the salt and brisket
•Roll some kosher salt in a paper towel, tape it closed and place it at the other end of the bag with space between it and the brisket
•Vacuum seal all of the air out of the bag
•Leave it for 1 - 2 weeks in the refrigerator on a container with both ends with salt hanging over the side rotating it every few days
•Take the brisket out of the bag and rub it with fish sauce on all sides
•Wrap it completely with cheese cloth and place it on a rack in the freezer for at least 4 hours or until completely frozen
•Place the brisket on a rack just above a tray of kosher salt
•Place the tray in the refrigerator for 4 days rotating it every day
•Remove the cheese cloth get any fibers stuck to the meat
•Cook in your preferred method

Check out my other video in order to see
How To Turn Your Convection Oven Into An Indoor Smoker With Cheap Kitchen Items: https://youtu.be/bVnG-fLtbtA

License:
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