| 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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