PICKLED BEEF OR PORK

INGREDIENTS 10 lbs. brisket (for salt beef) or pig tails 1 lb of curing mixture used for ham

METHOD: 1. Cut the meat into small pieces; split trotters down the middle and cut up. 2. Wipe the meat with clean damp towel. 3. Divide the mixture into two parts: rub up the piece well with one portion of the mixture and pack it into a clean container. 4. Cover and store in refrigerator. Put away another portion of the mixture. 5. After 7 days rub up the meat with the remainder of the mixture and return it to the refrigerator. Leave it for another 2 weeks, turning it once or twice. 6. After three weeks the pickled meat should be ready for use.