INGREDIENTS

INSTRUCTIONS

Combine garlic, bay leaves, cloves, coriander seeds, peppercorns, and
mustard seed in blender.  Blend until coarsely chopped. (Note: works just
as well to leave spices whole, just break up the bay leaves a little). Add
brown sugar. Set aside.
Trim roast (venison, beef, etc.), weigh and measure ONE LEVEL TABLESPOON of
curing salt PER POUND OF MEAT. (Note: I use Morton's TenderQuick <tm>.)
Add measured curing salt to spice mixture you set aside. Rub spice mixture
into roast, pressing in well.
Measure roast at thickest point. Place into heavy freezing bag and close
securely.  Place in shallow pan in refrigerator. Cure 5 days per inch of
measured thickness, turning bag daily.
At end of curing time wrap and freeze or cook in your favorite corned beef
recipe.
To cook: Drain juices, if desired rinse thoroughly under cold running water
to remove extra salt and spice pieces, wrap in foil and bake sealed at 300
degrees 2 to 3 hours or until tender. Or use in any corned beef recipe.
Dorothy Flatman's Note: I have used this recipe with excellent results on
both beef and venison roasts. Our family favorite is beef bottom round
roast well trimmed. The flavor is very close to Shenson's Old Fashioned
<tm> in flavor. The meat is a nice red in appearance when cooked much like
the recipes calling for saltpeter preserving.
I have set the serving size on this to match the size of roast we most
commonly use, and adjusted the spices accordingly from the original recipe.
If you use a different size roast, just have your recipe program calculate
the amount of ingredients for the new "Serving Size".
SOURCE: Adapted by Dorothy Flatman from a recipe in the Oregonian FOODday
From: Dorothy Flatman                 Date: 08-19-97 Cooking
Posted to MM-Recipes Digest V4 #4 by "Rfm" <Robert-Miles@usa.net> on Feb
01, 99

A Message from our Provider:

“You’re never too old for God”