• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

How To Corn or Pickle Beef Or Venison

  • Recipe Submitted by on

Category: Beef

 Ingredients List

  • Text Only

 Directions

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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?