This delicious, tender meat is perfect paired with a bagel or sandwich, pickles & mustard.
Simple to make - even simpler to eat!
This takes around a week to make, however - it is well worth the wait!
Can be served up hot or cold.
200g salt cure mix
100g brown sugar
1tbsp black mustard seeds
1tbsp pink peppercorns
1/2tbsp all spice
In a large pan, add 2L of cold water, add the salt cure, sugar and spices.
Bring to the boil before reducing to a simmer for 5 minutes untiol the salt and sugar are fully dissolved, set aside and leave to completely cool.
Peirce the meat with a sharp knife or skewer all over and place in a large plastic container, pour over the cooled brine, seal and place in the fridge for 7 days, turning every day.
When ready, rinse the meat and soak in fresh cold water for 10 minutes.
Slice and serve hot or cold, traditionally on bagels with mustard and gherkins.