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1 tablespoon salt
1 teaspoon saltpeter
1/2 teaspoon dry mustard
1/2 mixed spice
1/2 teaspoon ginger (the powder)
1 sliced garlic clove
1/2 teaspoon mixed spice
Bay leaves
Peppercorns

Put brown paper down flat and then a couple of sheets of waxed paper. Sprinkle the spices on the paper to the size of the meat.

Place meat on the spice and repeat the spice mixture on top of the meat. Wrap well and tie with string. Refrigerate for one week.

Posted by Renée Glass

Nutritional Info Per Serving: N/A