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- 6 pounds brisket or fresh tongue
- 1 ΒΌ cups salt
- 2 tablespoons pickling spice
- 1 teaspoon saltpetre
- 1 teaspoon sugar
- 12 cloves garlic
- 1 quart water
Place the meat in a large stone crock. Mix the salt, pickling spice, saltpeter, sugar and garlic with1 quart water and pour over the meat. Add enough water to completely cover the meat. Use a heavy bowl or board to weight the meat down. Cover the crock with cheesecloth; tie it in place, then cover the cheesecloth with aluminum foil.
Let stand in a cool place for 8 days, then store in a refrigerator for 6 days.
To serve, cook in boiling water for 3 hours or until tender. Serves 8 to 10.