5 qts. water
2 c. clear pickling salt
1/4 c. or 2 oz. saltpeter
1/4 c. brown sugar
1Tsps. Peppercorn
1 Tbsp. picking spice
8 bay leaves
5 cloves garlic, mashed
Combine the above ingredients and boil 5 minutes. Cool to room temperature. Pour over 10 pound beefalo roast and refridgerate for 2 weeks. Rearrange meat once at half-time. Use pickling crock, stainless steel or enamel-ware container. For top, try a glass pie plate topped with a lidded jar of water.
