The mavin's way to pickle beef or tongue
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The mavin's way to pickle beef or tongue
  Beef    Preserves    Pickles  
Last updated 6/12/2012 12:51:47 AM. Recipe ID 13425. Report a problem with this recipe.
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      Title: The mavin's way to pickle beef or tongue
 Categories: Meats, Corned, Preserves
      Yield: 3 Lbs
 
      3 lb Beef Brisket or Beef Tongue
      1 qt Cold Water
      2 ts Pickling spices; minus the
           -red pepper. or with them
      5    Garlic Cloves; chopped
      4    Bay Leaves
      3 tb Salt
      1 ts Saltpeter; seenote
           -or
      1 ts Ascorbic Acid
 
   Seenote; saltpeter, controversy about the use of this item makes me
  add a substitute.
   From a well known source I quote; " Use Pure crystalline ascorbic
  acid (Vitamin C) instead of saltpeter because pure ascorbic acid
  can't do you an iota of harm. Use at the rate of 0.05 percent of the
  weight of meat, which works out to 1 gram of crystalline ascorbic
  acid for every 4.5 pounds; or rounding it off, to 1/4 teaspoon for 5
  pounds, 1/2 teaspoon for 10 pounds, and so on. Add the ascorbic acid
  to either the dry cure or the Brine." This 




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Recipe ID 13425 (Apr 03, 2005)

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