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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