Pickled or Corned Beef or Venison
Yield
1 batchPrep
20 minCook
0 minReady
1 daysLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
salt
|
|
| ½ | teaspoon |
saltpeter
|
* |
| ½ | cup |
molasses
|
|
| ½ | teaspoon |
baking soda
|
|
| 2 | gallons |
water
|
*
|
| 1 | x |
meat
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
salt
|
|
| 2.5 | ml |
saltpeter
|
* |
| 118 | ml |
molasses
|
|
| 2.5 | ml |
baking soda
|
|
| 7.6 | l |
water
|
*
|
| 1 | x |
meat
|
*
|
Directions
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.
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 to 3 weeks.
