Pickled Or Corned Beef Or Venison

* Exported from MasterCook *

PICKLED OR CORNED BEEF OR VENISON

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Salt
1/2 ts Saltpeter
1/2 c Molasses or brown sugar
1/2 ts Baking soda
2 ga Water

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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