Categories: Meats, Jams 
      Yield: 4 servings 
  
      6 lb Beef brisket 
    1/2 c  Salt 
      1 t  Saltpeter 
      4 T  Black pepper; freshly ground 
      2 T  Brown sugar; firmly packed 
      3 T  Mixed whole pickling spice 
      3 t  Ginger; 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. A large 
  goose may be also treated this way to make a delicious treat.