5-25 lb. beef brisket (or chuck or round)
1 c. salt
1/2 c. brown sugar or unsulfured molasses
6 to 10 whole cloves, buds removed
6 to 8 bay leaves
2 cloves garlic, chopped
12 to 24 peppercorns
1 tbsp. vinegar
1 heaping tsp. saltpetre (potassium nitrate)

Add water to cover meat in crock. Weight meat with inverted plate or rock to keep marinade over top of meat. Leave in marinade (brine) 14 to 16 days. Remove a piece from brine, wash, add 1 cup brine (or fresh spices as above) and simmer until tender.

Freeze remainder or leave in brine. Will keep several weeks. (Plastic container can be substituted for crock.)