| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Penndutch, Info/tips, Meats |
1 |
Servings |
INGREDIENTS
|
|
Beef ** |
|
|
Water |
| 1 1/2 |
lb |
Salt, kosher |
| 1/2 |
lb |
Brown sugar |
| 1/2 |
oz |
Salt peter |
INSTRUCTIONS
** fresh-killed Thoroughly scrub and clean a good oak barrel. Put as much
good fresh-killed beef as desired to be corned in barrel and cover with
cold water. Have the water 2 inches above the meat. Let stand for 48 hours.
Drain off the water and measure before discarding. Measure the same amount
of cold water (spring water, if possible) and to every gallon of water
used, add the above proportions of salt, sugar and salt peter. Boil for 15
minutes and then skim. When cold, pour over the beef. Place a heavy weight
on meat to keep it under brine. Store in a cool cellar.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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