Pickled Or Corned Beef Or Venison
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jams, Meats | 10 | Servings | |
INGREDIENTS
| 3 | lb | Salt |
| 1/2 | t | Saltpeter |
| 1/2 | c | Molasses or brown sugar |
| 1/2 | t | Baking soda |
| 2 | gl | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 52827.6mg
Potassium: 18.5mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g