| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats, Jams | 4 | Servings | |
INGREDIENTS
| 6 | lb | Beef brisket |
| 1/2 | c | Salt |
| 1 | ts | Saltpeter |
| 4 | tb | Black pepper; freshly ground |
| 2 | tb | Brown sugar; firmly packed |
| 3 | tb | Mixed whole pickling spice |
| 3 | ts | Ginger; ground |
INSTRUCTIONS
Mix the Salt, Saltpeter, spices and Sugar together and then rub into the Beef forcing it into the meat. Set into a pan, cover closely, and put into the refrigerator or a very cool place. Turn every few days for 3 weeks, then smoke over a barbecue pit or in a smokehouse -- over very low heat for 4 hours. It will keep well for some time in a cool place. To prepare, cover with cold Water and cook until tender. The length of cooking time depends on how long it was smoked. A large goose may be also treated this way to make a delicious treat. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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