| 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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