liquid smoke coarse ground black pepper

In a 2 gallon nonmetal bowl, combine the water, salt, brown sugar, pickling spices, cloves, garlic, onion powder, and the 1/2 t pepper. Stir to dissolve salt. Add meat. Place a heavy plate atop meat. Cover; chill 5 to 7 days. Remove meat from the brine; rinse well. Brush meat lightly with liquid smoke. Coat meat with the coarsely ground pepper. Place the meat in a 13 x 9 x 2 inch baking pan. Cover; roast meat in a 300 degree oven about 3 3/4 to 4 hours, basting frequently with the pan juices. Serve the meat immediately or cool and chill. Cover and store the meat in the refrigerator about 4 to 5 days, or, cover, seal, label and freeze.

Makes 4 lb loaf