Combine salt, sugar, paprika, allspice, thyme, sage and bay leaf. Rub mixture well onto all of the meat. Put meat into plastic bag, adding any salt mixture that did not stick to meat. Seal bag. Put into refrigerator, and forget about it for two weeks.

At the end of the curing time, soak in cold water for 24 hours before cooking to remove salt.

Cook in water with such vegetables as desired.

(She cut the roast into two pieces and put each in a separate bag.)

(See no reason why you could not use one each 4 lb beef and pork roasts.)