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1
Rub the meat all over with the sugar and put it in a pot with a lid for 2 days.
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2
Leave it in a cool place, turning and rubbing the meat at least 2 times a day with the sticky liquor that develops.
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3
Crush the peppercorns, juniper berries and allspice with a mortar and pestle and mix with the salt and saltpeter. Rub this mixture well into the meat and leave it in the pot for another 9 days in a very cool place.
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4
Turn the meat and rub the pickling mixture into the meat daily.
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5
When the pickling is complete, remove the beef and rub off any excess spices adhering to the surface.
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6
Do not rinse it.
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7
Wrap the meat in suet and put into a large ovenproof pot.
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8
Add about 10 fl oz water, cover the pot with a tight fitting lid.
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9
Preheat the oven to 275 deg F.
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10
Bake the meat slowly allowing 45 min per lb.
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11
When the meat is cooked, remove from the pot and set aside until it is quite cold.
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12
Unwrap the meat, drain off any excess liquid and place on a board.
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13
Cover with clean cheese cloth, put a weight on it and leave for at least 24 hrs in a very cold place.
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14
Carve the meat into thin slices and serve with good mustard or horseradish and pickled onions.
