Miss Elva’s Beef Round
Mom
Use a roast cut from the upper round, about 10 lbs. Have the butcher tie it. Soak it in brine for two to three weeks. To make brine - add salt to the crock of water until a raw egg will float showing about a dime size piece of shell above the water. Add a couple of tbsp salt peter to the brine to make the meat red.
Then soak in fresh water for 24 hrs. Make as many deep holes in the roast with a long thin knife as possible and stuff the holes with the following mixture:
1 lb ground suet
2 boxes mustard seed
1/3 box crushed red pepper