Name: Pickled or Corned Beef Or Venison
Ingredients: 3 lb Salt; 1/2 ts Saltpeter; 1/2 c Molasses or brown sugar; 1/2 ts Baking soda; 2 ga Water

It is commonly said that covetousness is one of the reigning sins of old age. How strange that it should be so! Especially considering what they have seen, and known, and it may be, felt of the emptiness and uncertainty of riches. They have witnessed how often they make themselves wings. What! And not yet convinced! What! Almost at the end of thy journey, and yet loading thyself with thick clay! Think of the time of day. It is almost night; even sun-set. And art thou unmindful of the grave? The body is bending downwards, let the heart be upwards.

Philip Henry

CATEGORY	CUISINE	TAG	YIELD
Meats		Meats, Jams	10	Servings

INGREDIENTS

3	lb	Salt
1/2	ts	Saltpeter
1/2	c	Molasses or brown sugar
1/2	ts	Baking soda
2	ga	Water

INSTRUCTIONS

It is best to cut the meat into 4-6 lb  pieces.  Have a barrel ready and
spread a layer of Salt on the bottom. Rub ea ch piece of the meat with a
mixture of Salt and Pepper and pack down in layers, covering ea ch with a
layer of Salt.  The top layer should be of Salt. Let stand overnight. In
the morning pour on the brine made by mixing all of the ingredi- ents
together, using 1 recipe for ea ch 25 lb s of meat. (Dissolve the
ingredients in the 2 gallons of Water stirring until the 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 it and put a heavy weight on it, to be sure that the
meat will not float.  It may be used in 2-3 weeks. For 100 lb s of meat
double all of the ingredients.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Tired of empty promises? God’s word never fails!”