Yield: 1 Batch
| Measure | Ingredient |
|---|---|
| 1¼ cup | SALT |
| 2 tablespoons | PICKLING SPICE |
| 1 teaspoon | SALTPETER |
| \N \N | AVAILABLE IN DRUGSTORES |
| 1 teaspoon | SUGAR |
| 6 \N | BAY LEAVES |
| 12 \N | GARLIC Cloves |
| 1 quart | WATER |
PUT THE MEAT TO BE PICKLED IN A lg STONE CROCK. MIX THE SALT, PICKLING SPICE, SALTPETER, SUGAR, BAY LEAVES AND GARLIC WITH 1 QUART OF WATER; BRING TO A BOIL AND POUR OVER THE MEAT. ADD ENOUGH ADDITIONAL BOILING WATER TO COVER THE MEAT COMPLETELY. USE A HEAVY BOWL OR BOARD TO WEIGH THE MEAT DOWN. COVER THE CROCK WITH CHEESECLOTH, TIE IT IN PLACE, THE COVER THE CHEESECLOTH WITH ALUMINUN FOIL. LET STAND IN A COOL PLACE FOR 10 DAYS DRAIN AND RINSE THE MEAT BEFORE COOKING. SUFFICIENT BRINE FOR A 5 POUND PIECE OF MEAT WHICH WILL SERVE 8 TO 10.
Posted to MM-Recipes Digest by valerie@... (valerie) on Sep 25, 1998