Tjalknol

Directions

1. 1
   Preheat oven to 190, then place the frozen roast on a wire rack on a baking sheet.
2. 2
   Roast until the internal temperature reaches 140 to 155, about 8 to 10 hours (start checking it with a thermometer at 7 hours).
3. 3
   Remove from the oven and set aside to cool for a few minutes while preparing the brine.
4. 4
   In a pot, heat the water, salt and honey until the salt is dissolved.
5. 5
   Remove from heat and add the remaining ingredients, stirring together until the ice is melted.
6. 6
   If the brine is still above room temperature, add more ice and stir until melted.
7. 7
   Once the brine is at room temperature, pour it into a gallon-sized resealable bag, then place the roast in the brine.
8. 8
   Arrange the bag in the fridge so that it stays upright and the meat is fully submerged in the brine; soak for 5 hours.
9. 9
   Remove the roast from the brine and pat dry.
10. 10
    It can be sliced immediately, but for best results, put it back into the fridge in a dry, resealable bag for one more day for better flavor.