2 (6 ounce) water chestnuts, peeled and cut into 5 1/2 inch squares
3 tablespoons Worcestershire sauce
salt and pepper to taste
Place water chestnuts in the bottom of a glass or ceramic container, seal and seal tightly; place on a flat surface.
Put the Worcestershire sauce in a medium container or separate bag. Seal tightly; stir in salt and pepper.
Place water chestnuts on a second flat surface and secure with wire rack. Crumble the cured meat under center of each and place on top of water chestnuts. Continue fixing water chestnuts with wire rack.