How To Corn Or Pickle Beef Or Venison

Recipe Ingredients

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Recipe 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 with 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 tsp Saltpeter 1/2 cup Brown Sugar, Packed Or Molasses 1/2 tsp 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 it and 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.

Source:
Big Flavors Of The Hot Sun

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