Corned Beef

Ingredients

• 100 pounds of meat
• 8 pounds of salt
• 3 ounces of saltpeter
• 21/2 ounces of baking soda
• 5 pounds of sugar

Method

1. 1

   Layer salt and meat in a jar, let sit overnight, make brine, pour over meat, weigh down, and after 5 days, repack.

2. 2

   Keep in a cool place for one month.

Nutrition per serving

Estimated from matched ingredients across 40 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 103. The excerpt below is the record exactly as published.

Corned Beef Cut wholesome, fresh beef in pieces about 6 inches square and place a i/4 inch layer of salt, then a 6 inch layer of meat in an earthenware jar or a wooden barrel. Eepeat this process until all the meat is used. Be sure to have a good layer of salt on top. Weigh the meat before cutting it and allow 8 pounds of salt to 100 pounds of meat. Let the beef stand overnight in the salt. The next morning make a brine by dissolving 3 ounces of salt- peter, 21/2 ounces of baking soda and 5 pounds of sugar in 4 gallons of boiling water. Pour through muslin and cool. When thoroughly cooled, pour the brine over the meat and salt and if the meat is not covered, add sufficient cold water that the meat BUTCHERING 215 will be submerged. Weight it down with a heavy block of wood. After 5 days, overhaul the meat and repack, putting the pieces previously on top in the bottom. At any time, especially in the warm weather, that the brine shows signs of fermentation or becomes ropy, it should be drained off, boiled, strained through a clean cloth, cooled and poured back on the meat. Scald the barrel or jar and wash the meat before the brine is poured back. Keep the meat in a cool, dark place. It will be ready for use after standing in the brine one month. If kept 2 months, soaking the meat before cooking it will be necessary to remove some of the salt. The parts of the beef usually selected for this purpose are plate, rump, cross ribs and brisket. Best results are obtained by removing the bone be- fore putting the meat in the brine. Dried Beef Use the round for this purpose. To 50 pounds of cooled meat, weigh out 3 pounds of salt, II/2 pounds of brown sugar and 1 ounce of saltpeter.

Cook this with the app: pantry check, scaling, and the assistant.