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Danish Spiced Meat Roll

1 flat iron beef steak or flank Steak (1-pound)
8 thick slices bacon
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon finely ground black pepper
1 teaspoon Morton’s Tender Quick salt
           (Tender Quick is used as a substitute for the traditional saltpeter)
1/2 small onion, finely minced (about 3-4 tablespoons)
2-4 tablespoons finely chopped fresh parsley, with stems removed (about 1/2 cup)

Brine:

2-1/2 quarts boiling water (10 cups)
1 1/2 cups salt
1/2 teaspoon Morton’s Tender Quick salt
1/4 cup sugar

Supplies:

Cheese Cloth
Butcher Twine or Heavy Cotton String/Cord
Plastic tub about 7 x 13 inches big about 3-5 inches tall (or glass dish).

Make the Brine
Dissolve, salt, Tender Quick and sugar in boiling water. Let cool thoroughly.

Prepare the Steak
Butterfly the beef steak by splitting it lengthwise using a sharp knife; cutting almost all the way through, leaving one long edge still intact.  (Sometimes it is easier to butterfly if you freeze the steak for 2-3 hours just until it becomes very firm, but not frozen solid.) The steak should now be about ¼-inch thick and measure about 12-inches long (with the grain of the meat) and about 10-inches wide.
Lay a bed of bacon slices side-by-side on top of a piece of cheese cloth 14 x 14 inches square. Places the beef steak on top of the bacon with the grain of the meat running the opposite direction as the bacon slices.

Seasoning
Mix the salt, allspice, black pepper and Tender Quick together in a small bowl.  Sprinkle seasoning on top of the beef steak. Mince onion in a food processor (or finely mince with knife.) With a pair of scissors, snip the leaves from the steams of the parsley, and add to the onion in the food processor bowl and chop finely.  Spread mixture of onions and parsley evenly over the beef steak.

Rolling
Starting from the bottom, and using the cheese cloth to help roll; tightly roll up the meat, allowing the bottom ends of the bacon to be rolled in the center. Once the meat is rolled tightly, use the cheese cloth to hold the roll together. Tie both ends of the cheese cloth with twine.  Either wrapping the twine around the meat or using a butcher's knot spaced out every inch, tie the roll up tightly, securely and evenly.

Brining
Place meat roll in a plastic or glass container big enough for the roll to be completely submerged by the brine. Add the brine and weigh the roll down under the brine with a plate or a glass jar filled with water.  Let stand in a cool (but not freezing) place for 5-7 days.  (Refrigerator is the best place, but a porch or garage is okay, as long as it stays cool.)

Cooking
Remove the meat from the brine. Place meat in a deep pot; add enough water to cover meat by at least 3 inches. Boil slowly for 2 1/2 - 3 hours. Remove from the cooking liquid. (Liquid may be reserved as a soup stock for vegetable soup.)

Pressing
Remove the meat from the cooking liquid and place on a cookie sheet covered with wax paper. Top with a second piece of wax paper and on other cookie sheet and careful weigh this down with books, bricks or heavy canned goods to press the meat. (You will want about 10 pounds of weight.)  Place in a chilled room for about 2-3 hours, then refrigerator for 4-6 hours.  (One can also make a simple meat press from wood using long bolts and wings nuts. See diagram.)