The Other Side Smoked

Ingredients

• ½ cup vinegar
• 3 oz allspice, ground
• 2 oz black pepper, ground
• 2 oz shallots, minced
• 2 oz garlic, minced
• 1 lb coarse sea salt (formerly 'bay salt')
• 1 lb coarse sugar
• 2 oz bay leaves
• sweet fat bacon, for larding
• porter, enough to cover the meat
• gelatin composition, for coating

Directions

1. Rub the meat well with vinegar.

2. Mix allspice, black pepper, shallots, garlic, coarse sea salt, coarse sugar, and bay leaves.

3. Rub the mixture thoroughly into the meat and place it in a deep pan for 48 hours.

4. After 48 hours, remove the meat, wipe it dry, and lard it with shreds of sweet fat bacon.

5. Roll the meat tightly into collars and bind them with tape.

6. Envelope the collars in calico or thin canvas and store them in a deep jar until the next day.

7. Boil the used spices, herbs, and salts with enough porter to cover the meat, skimming until no more scum arises.

8. Pour the hot mixture over the meat and cover it with leather for a week.

9. Hang the collars in a draft of air, turning them every morning.

10. Suspend them in your chimney and smoke for two weeks using oak lops or sawdust.

11. After smoking, coat the collars with gelatin composition and store them in a cool place.

12. Slice and broil the collars after three months, or boil them in ready boiling water to eat cold.