How To Corn Or Pickle Beef Or Venison
Find out how to cook How To Corn Or Pickle Beef Or Venison inRecipes Library - More than 100 Recipe categories! Best Free Recipes from Around the World! More than 70000 Recipes! New Recipes Every Day!
How To Corn Or Pickle Beef Or Venison
Servings: 1
Ingredients:
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.