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I tend to think that the cured briskets have been cured without the addition of a cure #1 or #2, so should be unsuitable for the UMAi drybag procedure. Can you find out who actually cured them with what ingredients.
Most corned briskets, including here in Australia, are cured with only salt and flavours, suitable for boiling only.
Having said that, in the EU, they only use Colorozo salt for everything, it seems to replace cure 1 @ 2.