INGREDIENTS

INSTRUCTIONS

I have tried this one several times and it is much better than the
store bought kind. 1. Pat the meat dry. 2. Combine the salt, sugar,
ginger and salt peter in a miling bowl. 3. Coarsely crush the
coriander seeds and peppercorns, using a mallet or the bottom of a
clean, heavy skillet. Or grind coarsely. Add them to the bowl along
with the garlic. Blend well. Rub the mixture into the meat. 4. Placed
the seasoned meat in a plastic bag and seal tightly. Place in a tray
large enough to hold it. Refrigerate and turn the bag over once a day
so that the meat seasons evenly. Let the meat cure for seven or eight
days. 5. Remove the meat and drain the liquid that accumulated. Save
the solid seasonings and discard the liquid. Rub the solid back into
the meat. Use a needle to run a string thuough the meat. Tie the ends
of the string together. Suspend the meat on the string and let it dry
in a dry, cool windy place or use an electric fan. Dry for about 24
hours. 6. Hang the meat in a smoker (see note) and smoke two and
one-half to three hours at about 150 to 160 degrees, or smoke
according to the manufacturer's instructions. Yield: 8 to 12  servings.
Note: Brisket of beef may be substituted for the flanken,  but it will
not be as juicy. Home smokers are available from L. L.  Bean, inc.,
Freeport, Me. 04032, for about $27.50 and from Luhr  Jensen & Sons,
P.O. Box 297, Hood River, Or. 97031. Catalogues may be  ordered. Ralph
Walker  Recipe by: Ralph Walker   (WNTP27A) Posted to JEWISH-FOOD
digest V97  #134 by Nancy Berry <nlberry@Prodigy.Net> on Apr 27, 1997

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