How to corn or pickle beef or venison
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How to corn or pickle beef or venison
  Corn    Beef    Venison    Pickles  
Last updated 6/12/2012 1:01:24 AM. Recipe ID 24678. Report a problem with this recipe.
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      Title: How to corn or pickle beef or venison
 Categories: Beef, Ceideburg 2
      Yield: 1 Servings
 
           Text Only
 
  Well, with all the talk about the corned beef and how much salt it
  has, I dug out the following recipe that was used on the farm to make
  "Corn or Pickled Beef Or Venison."
  
  It is best to cut the meat into 4 to 6 lb pieces.  Have barrel ready
  and spread a layer of salt on the bottom.  Rub each piece of meat
  wtih a mixture of salt and pepper and pack down in layers, covering
  each with a layer of salt.  The top layer should be of salt.  Let
  stand overnight.
  
  In the morning pour on the following brine: For 25 lbs of meat: 3 lbs
  Salt 1/2 t Saltpeter 1/2 c Brown Sugar, Packed Or Molasses 1/2 t
  Baking Soda 2 Gals Water
  
  Dissolve the ingredients in 2 gallons water, stir until 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 itand put a heavy
  weight on it, to be sure that the meat will not float.  It maybe used
  in 2 to 3 weeks. For 100 lbs of meat, double all ingredients.
  
  Posted by Stephen Ceideberg; November 18 1992.
 




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Recipe ID 24678 (Apr 03, 2005)

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