INGREDIENTS

INSTRUCTIONS

PUT THE MEAT TO BE PICKLED IN A lg STONE CROCK. MIX THE SALT, PICKLING
SPICE, SALTPETER, SUGAR, BAY LEAVES AND GARLIC WITH 1 QUART OF WATER; BRING
TO A BOIL AND POUR OVER THE MEAT. ADD ENOUGH ADDITIONAL BOILING WATER TO
COVER THE MEAT COMPLETELY.  USE A HEAVY BOWL OR BOARD TO WEIGH THE MEAT
DOWN. COVER THE CROCK WITH CHEESECLOTH, TIE IT IN PLACE, THE COVER THE
CHEESECLOTH WITH ALUMINUN FOIL. LET STAND IN A COOL PLACE FOR 10 DAYS DRAIN
AND RINSE THE MEAT BEFORE COOKING. SUFFICIENT BRINE FOR A 5 POUND PIECE OF
MEAT WHICH WILL SERVE 8 TO 10.
Posted to MM-Recipes Digest  by valerie@nbnet.nb.ca (valerie) on Sep 25,
1998

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