Macaroni and Cheese
INGREDIENTS:
6 lb Beef brisket 2 tb Brown sugar; firmly packed
1/2 c Salt 3 tb Mixed whole pickling spice
1 ts Saltpeter 3 ts Ginger; ground
4 tb Black pepper; freshly ground
6 lb Beef brisket 2 tb Brown sugar; firmly packed
1/2 c Salt 3 tb Mixed whole pickling spice
1 ts Saltpeter 3 ts Ginger; ground
4 tb Black pepper; freshly ground
Mix the Salt, Saltpeter, spices and Sugar together and then rub into the Beef forcing it into the meat. Set into a pan, cover closely, and put into the refrigerator or a very cool place. Turn every few days for 3 weeks, then smoke over a barbecue pit or in a smokehouse --
over very low heat for 4 hours. It will keep well for some time in a cool place. To prepare, cover with cold Water and cook until tender. The length of cooking time depends on how long it was smoked. Barb Day
over very low heat for 4 hours. It will keep well for some time in a cool place. To prepare, cover with cold Water and cook until tender. The length of cooking time depends on how long it was smoked. Barb Day