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Lynn's Pickled Tongue

1 1/4 cup COARSE SALT
2 tbl PICKLING SPICE
1 tsp SALT PETER (Sodium nitrate)
1 tsp SUGAR
6 x BAY LEAVES
12 x CLOVES GARLIC
1 qt WATER
5 lb BEEF TONGUE

 Method :
Mix first 7 ingredients and bring to a boil. Pour over the tongue in a plastic bucket that can be sealed. Place a plate over the tongue to weigh down. Use a bottle full of water as a weight. Add more boiling water if necessary to cover meat. Leave for 10 days then drain and rinse, cook and peel. We have used this recipe for corning beef as well as pork ribs.