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Instructions |
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In a 4 cup measuring cup dissolve Quik-Kure in boiling water.
Add pickling spice, 3 bay leaves and 2 cloves of garlic. Allow Brine to Cool.
Place the meat in a container (Ice Cream Pail) and pour brine over it.
Brine should completely cover the meat. Add cold water if needed,
this also helps to cut the salty taste, approx to 2 cups.
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Weigh meat down into the liquid by putting a plate on top of meat.
Cover and label with date.
Refrigerate and allow to cure for 2 weeks. Turn the meat every 2
days.
After 2 weeks, remove meat from the brine and soak in cold for 1/2
hour.
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Place the meat in a large kettle and cover with cold water. Add
vinegar, 2 bay leaves, 2 cloves of garlic and onions. Bring to a boil,
cover and Simmer for 3-4 hours or until meat is tender. Serve with
horseradish sauce.
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Note- if it isn't a tough meat it may only need 1 hour of simmering.
This was the case when mom used Veal.
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Originally Submitted
1/16/2021
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 Recipe "Pin It")
