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.