Pickled or Corned Beef Or Venison

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Title: Pickled or Corned Beef Or Venison
Categories: Beef
Yield: 10 servings

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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