Free Recipe Pickled or Corned Beef Or Venison
Recipe Type: Free Beef Recipes
Recipe Preparation: stir
Cooking Temperature:
Recipe Serves: 10
Ingredients for Pickled or Corned Beef Or Venison Recipe
3 lb Salt
1/2 ts Saltpeter
1/2 c Molasses or brown sugar
1/2 ts Baking soda
2 ga Water
Pickled or Corned Beef Or Venison Preparation
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.
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