| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Newspaper, Beef | 8 | Pounds | |
INGREDIENTS
| 4 | qt | Water |
| 1 | c | Salt |
| 1 | ts | Saltpeter |
| 2 | Beef briskets, about 4 lbs. | |
| . each | ||
| 12 | Garlic cloves | |
| 3 | tb | Pickling spices |
| 8 | Bay leaves |
INSTRUCTIONS
Boil water. Add salt and saltpeter, stir to dissolve and set aside to cool. Place meat in a large crock, zipper-style plastic bag or other non-metal container. Pour salt water over meat and add garlic, pickling spices and bay leaves. Meat should be submerged. You might want to set a clean plate on top of the meat and put a brick or mayonnaise jar full of water on top of the plate to keep the meat under the pickling solution. Refrigerate or set in a cool place for 3 weeks. Drain and remove bay leaves before cooking. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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