Instructions: 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.

Let stand in a cool place for 8 days, then store in refrigerator for 6 days.

To serve, cook in boiling water for 3 hours or until tender.

Serves 8 to 10.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.