Spiced Walrus

1 well-trimmed chunk of walrus
1 gallon water—add ¼ cup vinegar to this
1 tablespoon garlic salt
1 tablespoon saltpeter
1 tablespoon plain salt
5 tablespoons allspice
5 tablespoons sugar
½ teaspoon cinnamon

Soak the meat in vinegar-water for about 10minutes. Take it out and wipe dry. Mix remaining ingredients in a bowl. Cut several slits in the meat and put some of the spic mixture into the cuts. Rub the rest over the outside of the meat. Wrap meat securely in heavy plastic and store in a cold place (below 45 degrees F), but above freezing, for four days. Then, wrap in foil tight enough that meat juices will not escape during cooking and roast in an uncovered pan in a slow oven at 300 degrees for about four hours.