INGREDIENTS

INSTRUCTIONS

Here is something I found tucked away in the back of my recipe file. I can
vouch for the fact that it will make good eating, but the first ingredient
is not always handy when you want it. Another essential for this is a 20
gallon keg or stoneware crock. Salt the meat down in layers in the keg,
alternating layers of salt and meat. Let stand 24 hours. As soon as you
finish salting the meat, mix the sugar, soda and saltpeter in the water and
let stand.  After the meat has been in the salt for a day, pour the sugar
solution over the meat in the keg.  Keep the meat cover with liquid - a
plate with a brick or rock on it will help hold the meat down in the
solution. After 4 days drain the liquid from the keg into a large enamel
pan and bring the liquid to a boil. Strain out the blood residue by pouring
the liquid through cheesecloth. Return the solution to the keg and put the
plate and rock back to hold down the meat. Now store the keg in a very cool
place for 4 to 6 weeks. Use the meat as you would corned beef.
Used with verbal permission from the author.
Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Sep 10, 98

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