Total Steps
3
Ingredients
7
Tools Needed
7
Ingredients
- 1 quarts water
- 12 cloves garlic
- 1 teaspoons sugar
- 1 teaspoons saltpeter
- 2 tablespoons pickling spice
- 1.25 cups salt
- 6 pounds brisket or fresh tongue
Instructions
1
Step 1
Place the meat in a large stone crock. Mix the salt, pickling spice, saltpeter, sugar and garlic with 1 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.
2
Step 2
8 days, then 6 days
Let stand in a cool place for 8 days, then store in refrigerator for 6 days.
3
Step 3
3 hours or until tender
To serve, cook the pickled meat in boiling water for 3 hours or until tender.
Tools & Equipment
stone crock
heavy bowl
board
cheesecloth
aluminum foil
refrigerator
large pot