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The Mavin's Way To Pickle Beef or Tongue

 

120

Yield

3

lbs

Prep

10

min

Cook

30

min

Ready

40

min

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

3 pounds beef brisket
or beef tongue
1 quart water
cold
*
2 teaspoons pickling spices
minus the, red pepper. or with them
*
5 each garlic cloves
4 each bay leaves
*
3 tablespoons salt
1 teaspoon saltpeter
or 1 ts ascorbic acid
*

Directions

Place the meat in a deep glass bowl or a stoneware crock.

Pour the quart of water into another glass bowl.

Add the remaining ingredients, mix together, and pour over the meat; add enough water to cover.

Tightly cover and refrigerate.

It is best to keep this in the coldest part of the refrigerator.

Mark your calendar: For best results, marinate for 19 days.

Every 2 days turn the meat, using wooden spoons.

Add water if necessary, but ONLY A LITTLE BIT, or the meat might spoil.

At the end of the pickling period, discard the pickling water, and wash the meat with cold water.

It is ready to cook

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 365g (12.9 oz)
Amount per Serving
Calories 120569% of calories from fat
 % Daily Value *
Total Fat 93g 142%
Saturated Fat 36g 181%
Trans Fat 0g
Cholesterol 313mg 104%
Sodium 5469mg 228%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 168g
Vitamin A 0% Vitamin C 6%
Calcium 5% Iron 47%
* based on a 2,000 calorie diet How is this calculated?

 

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