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Cullen's Pickled Tongue

6 lb Brisket or fresh tongue
1 1/4 cup Salt
2 tbl Pickling spice
1 tsp Saltpeter
1 tsp Sugar
12 x Garlic cloves
1 qt Water

 Method :
Place the meat in a large stone crock. Mix the salt, pickling spice, saltpeter, sugar and garlic with 1 quart water and pour over the meat. Add enough water to completely cover the meat. Use a heavy bowl or board to weight the meat down. Cover the crock with cheesecloth, tie it in place, then cover the cheesecloth with aluminum foil.
Let stand in a cool place for 8 days, then store in refrigerator for 6 days.
To serve, cook in boiling water for 3 hours or until tender