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Cut the meat into flat big pcs (like for chops)-prick the meat pcs well with a fork & rub in the salt. Roast/broil the Saltpetre & grind - add this to the Vinegar & lime juice mixture, pour over the meat. Put the meat in an earthenware dish, cover & keep. Prick & trun the meat twice a day - do this for a week. Boil with enough water to just cover the meat, cook till tender.
It is better to make this in winter - otherwise the meat will get bad.
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