INGREDIENTS

INSTRUCTIONS

Well, with all the talk about the corned beef and how much salt it
has, I dug out the following recipe that was used on the farm to make
"Corn or Pickled Beef Or Venison."  It is best to cut the meat into 4
to 6 lb pieces.  Have barrel ready  and spread a layer of salt on the
bottom.  Rub each piece of meat  wtih a mixture of salt and pepper and
pack down in layers, covering  each with a layer of salt.  The top
layer should be of salt.  Let  stand overnight.  In the morning pour on
the following brine: For 25 lbs of meat: 3 lbs  Salt 1/2 t Saltpeter
1/2 c Brown Sugar, Packed Or Molasses 1/2 t  Baking Soda 2 Gals Water
Dissolve the ingredients in 2 gallons water, stir until salt is
dissolved. Test with an egg; if it floats, fine if not, add more  salt.
Pour over the packed, salted meat and if necessary, pour on  more water
to cover the meat. Invert a dish over itand put a heavy  weight on it,
to be sure that the meat will not float.  It maybe used  in 2 to 3
weeks. For 100 lbs of meat, double all ingredients.  Posted by Stephen
Ceideberg; November 18 1992.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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