INGREDIENTS

INSTRUCTIONS

Seenote; saltpeter, controversy about the use of this item makes me
add a substitute. From a well known source I quote; " Use Pure
crystalline ascorbic acid (Vitamin C) instead of saltpeter because
pure ascorbic acid can't do you an iota of harm. Use at the rate of
crystalline ascorbic acid for every 4.5 pounds; or rounding it off,  to
1/4 teaspoon for 5 pounds, 1/2 teaspoon for 10 pounds, and so on.  Add
the ascorbic acid to either the dry cure or the Brine." This from
"Putting Food By" a resource for storing and preservation by the team
of Hertzberg, Vaughn, and Greene. Buy the brisket well marbled with
fat. This is cheaper cut, usually, but turns out to be more suitable
for this recipe. Use the exact recommended weight of meat because the
other ingredients are calibrated for this. Be especially careful when
measuring saltpeter; use exactly the amount listed. Place the meat in
a deep glass bowl or a stoneware crock. Pour the quart of water into
another glass bowl. Add the remaining ingredients, mix together, and
pour over the meat; add enough water to cover. Tightly cover and
refrigerate. It is best to keep this in the coldest part of the
refrigerator. Mark your calendar: For best results, marinate for 19
days. Every 2 days turn the meat, using wooden spoons. Add water if
necessary, but ONLY A LITTLE BIT, or the meat might spoil. At the end
of the pickling period, discard the pickling water, and wash the meat
with cold water. It is ready to cook  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 9
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 6977.4mg
Potassium: 24.1mg
Carbohydrates: 2g
Fiber: <1g
Sugar: <1g
Protein: <1g