| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 4 |
qt |
Hot water |
| 2 |
c |
Coarse salt |
| 1/4 |
c |
Sugar |
| 2 |
tb |
Pickling spice |
| 1 1/2 |
ts |
Saltpeter |
INSTRUCTIONS
This is the recipe, from 'Joy of Cooking', that I use:
Mix above ingredients, and let cool.
Pour over 5 lbs. piece of brisket or other cut.
Add 3 cloves garlic, and weigh down to keep submerged.
Cure in refridgerator 3 weeks, turning every 5 days.
To store, wash, dry, wrap in heavy paper, and hang in a cool, dry
place.
Posted to CHILE-HEADS DIGEST by "T" <joemama@ticino.com> on Jul 4,
1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Forgive your enemies – it messes with their heads!”