Directions:
- In large pot combine the water, salt, chopped onions, chopped celery leaves, thinly sliced garlic, saltpeter, MSG, brown sugar, and bay leaves. Bring to a boil and boil for 5 minutes.
- Cool.
- Place meat in bottom of crock
- Pour cooled pickling marinade over the meat, completely covering the roast.
- Put a plate over the meat making sure no air is trapped between meat and plate. Weigh plate down with clean ROCK OR BRICK.
- TIE A PIECE OF LIGHTWEIGHT CLOTH OVER TOP OF CROCK.
- With lid slightly ajar, place in cool spot for 14 days.
- To prepare meat after done:.
- Rinse in fresh water and place in large kettle.
- Add water to about 1 inch above meat.
- Add 1 chopped onion, crushed garlic cloves, and vinegar.
- Bring to a boil. Reduce heat cook for 3 hours or until tender.
- Remove from heat and let cool in broth for 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 236.98 Kcal (992 kJ) | ||
| Calories from fat | 46.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.18g | 8% | |
|---|---|---|---|
| Cholesterol | 30.61mg | 10% | |
| Sodium | 4832.27mg | 201% | |
| Potassium | 147.64mg | 3% | |
| Total Carbs | 8.49g | 3% | |
| Sugars | 4.52g | 18% | |
| Dietary Fiber | 1.55g | 6% | |
| Protein | 38.35g | 77% | |
| Vitamin C | 5.1mg | 9% | |
| Iron | 5.4mg | 30% | |
| Calcium | 93.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 31.75 Kcal (133 kJ) | ||
| Calories from fat | 6.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.69g | 8% | |
|---|---|---|---|
| Cholesterol | 4.1mg | 10% | |
| Sodium | 647.38mg | 201% | |
| Potassium | 19.78mg | 3% | |
| Total Carbs | 1.14g | 3% | |
| Sugars | 0.61g | 18% | |
| Dietary Fiber | 0.21g | 6% | |
| Protein | 5.14g | 77% | |
| Vitamin C | 0.7mg | 9% | |
| Iron | 0.7mg | 30% | |
| Calcium | 12.5mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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