BRINE: In a large stock pot, boil brine ingredients for 20 minutes, then cool.
MEAT: mix all the seasonings and onion together and spread over meat. Roll tightly, like a jelly roll, and place in fine mesh netting, then place in cooled brine. Put a plate over the meat to hold it down and keep it covered in brine. Leave it in a cool place for 1 week.
Boil meat gently in fresh water for 2 - 2 1/2 hours, then cool and refrigerate. Eat with fresh brown bread.