Recipe by Oxmoor House January 1984


Recipe Summary test

24 to 36 servings


Ingredient Checklist


Instructions Checklist
  • Rub meat on all sides with saltpeter and 2 tablespoons salt; place in a large plastic, glass, or stainless steel container with a tight-fitting lid.

  • Combine remaining 2 cups salt, molasses, allspice, cloves, and nutmeg, stirring well. Pour molasses mixture over meat; turn meat to evenly coat all sides. Cover and marinate 21 days in the refrigerator, turning meat each day.

  • Remove meat from marinade; discard marinade. Wrap securely in cheesecloth, and place in a large stock pot; cover completely with water. Bring to a boil. Reduce heat; cover and simmer 3 hours or until meat is tender.

  • Remove stock pot from heat; set aside. Allow meat to cool completely in cooking liquid in stock pot. Remove meat from cooking liquid, discarding cooking liquid. Chill overnight. Remove cheesecloth.

  • Transfer meat to a serving platter. Cut diagonally across the grain into thin slices to serve.


Oxmoor House Homestyle Recipes