Now as this takes 7 days best started at home and stored in a large heavy duty zip lock bag then can freeze and take to camp to cook. Before freezing can empty out half the brine as to have enough space in the freezer also just top up the brine with fresh water when cooking. Ingredients 2.25 kg rolled beef
30gm Prague powder
5 ltrs hot water
2tbl sp ground black pepper
2 tbl sp all spice
1tbl sp ground ginger
2 Bay leaves can use 4
2 sprigs thyme
1 dissolve salt and Prague powder in hot water
Add the spices.
2. Immerse the meat in the cold brine mixture use a heavy weight to keep submerged.
3. Store in a fridge for a week turning the meat every day to distribute the salt.
4. Rinse meat thoroughly and place in a pot full of water.
I did half water and half of the brine mix with cpl of onions just peeled and cut in half and o added the bay leaves and thyme to the pan.
Cook this for 4 hours.
5. Slice to desired thickness and serve in bagel or on fresh bread with mustard and pickle and mayo.
You can make bread prior or just buy fresh bread and bagels as the Dutch oven is in use for some 4 hours so this best started at lunch time for an evening meal it serves an army too.
Thanks to Lee M Fernandez for the submission