This is the recipe, from Joy of Cooking, that I use: Mix above ingredients, and let cool. Pour over 5 lbs. piece of brisket or other cut. Add 3 cloves garlic, and weigh down to keep submerged. Cure in refridgerator 3 weeks, turning every 5 days. To store, wash, dry, wrap in heavy paper, and hang in a cool, dry place. Posted to CHILE-HEADS DIGEST by "T"
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|Serving Size: 1 Serving (6423g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 226904.9mg||7824 %|
|Potassium 106.7mg||3 %|
|Total Carbohydrate 150g||44 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 150g|
|Protein 0g||0 %|
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Calories per serving: 580
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