To corn beef
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To corn beef
  Corn    Beef  
Last updated 6/12/2012 12:45:03 AM. Recipe ID 4727. Report a problem with this recipe.
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      Title: To corn beef
 Categories: Penndutch, Beef
      Yield: 1 Servings
 
      1 x  Beef **
  1 1/2 lb Salt, kosher
    1/2 oz Salt peter
      1 x  Water
    1/2 lb Brown sugar
 
  ** fresh-killed
  Thoroughly scrub and clean a good oak barrel. Put as much good
  fresh-killed beef as desired to be corned in barrel and cover with
  cold water. Have the water 2 inches above the meat. Let stand for 48
  hours. Drain off the water and measure before discarding. Measure the
  same amount of cold water (spring water, if possible) and to every
  gallon of water used, add the above proportions of salt, sugar and
  salt peter. Boil for 15 minutes and then skim. When cold, pour over
  the beef. Place a heavy weight on meat to keep it under brine. Store
  in a cool cellar.
 




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Recipe ID 4727 (Apr 03, 2005)

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