4 lb. fresh beef brisket
1/2 box pickling spices
3 cloves garlic, pressed
2 T. saltpeter from your druggist
6 T. salt
1 t. black pepper
1/4 t. red pepper
Stab the brisket all over with an ice pick and place in a deep dish. Make a brine with all other ingredients. Pour over meat and add enough water to cover meat. Place a cover on the container and refrigerate for 14 days.
Turn meat every day and recover. After the 14th day, remove from brine and boil until tender. If you find a smaller brisket, use the same pickling mixture.