INGREDIENTS

INSTRUCTIONS

* Brisket, chuck, plate or rump.
  TO CORN:
Cut meat into pieces 3 to 6 inches thick. Put thin layer of salt in bottom
of pickling container. Add layer of meat. Sprinkle with salt. Add other
layers of meat and salt; the top layer must be salt. Let stand 12 to 18
hours in a cool place.
Dissolve sugar, soda and slat peter in a quart of lukewarm water; mix with
3 quarts cool water; pour over meat. Weight meat under brine. Scum should
be removed each day. If brine ferments, drain and wash meat; scald
conatiner and prepare new brine. Put meat back into container and add fresh
brine.
The meat should be ready to can in 3 or 4 weeks; it will be a bright red
color.
  TO CAN:
Cover corned beef with cold water. Bring to a boil. Simmer 1 hour.
Remove meat. Cut into pieces suitable for packing. Skim broth. If desired,
add 2 tablespoons whole cloves, 3 bay leaves and 1 teaspoon black
peppercorns, tied in a cheesecloth bag. Bring to a boil. remove spices.
Pack hot into hot jars, leaving 1 inch headspace. Cover with hot broth,
leaving 1 inch headspace. Remove air bubbles. Adjust caps. Process pints 1
hour and 15 minutes, quarts 1 hour and 30 minutes at 10 pounds pressure.
Yield: About 8 quarts.
Per serving: 27112 Calories; 1944g Fat (66% calories from fat); 1843g
Protein; 454g Carbohydrate; 6768mg Cholesterol; 7549mg Sodium
Recipe by: Ball Blue Book
Posted to MC-Recipe Digest V1 #867 by shade <liveoak@polaris.net> on Oct
26, 1997

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