| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Preserving, Beef, Sausage | 1 | Servings | |
INGREDIENTS
| -MM BY H PEAGRAM | ||
| 5 | lb | Brisket |
| 1 | oz | Whole Black Pepper |
| 1 | oz | Whole allspice |
| 6 | Buttons of garlic | |
| 3 | Bay leaves | |
| 1/2 | ts | Saltpeter |
INSTRUCTIONS
Use enough Kosher or Pickling salt mixed with water to float an egg. Use only plastic or enamel coated containers. Metal does something. Let meat stand in brine 24 hours. Throw this brine away and add fresh water, salt (to float an egg) and spices. Let stand 2 weeks in refrigerator turning over daily. Shared By: Pat Stockett From: Pat Stockett Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Mar 12, 1998
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