Yield: 1 Servings
|4 ounces||Baking soda|
|1 ounce||Salt peter|
|Few whole cloves|
|Little black pepper|
Boil and cool the water. Add enough salt to float an egg in. Add remainder ingredients. Add meat to brine and weight down so it is completely covered by the brine. Leave for 2 weeks in the brine in a cool place.
NOTES : This recipe is a large amount of brine. When I was a child, we had a large canning stoneware crock pot that we would fill with meat and so needed a lot of water.
Posted to MC-Recipe Digest V1 #868 by hister@... (Iris E. Dunaway) on Oct 26, 1997