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Pickled or Corned Beef or Venison

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Recipe

 

Yield

1 batch

Prep

20 min

Cook

0 min

Ready

1 days
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
3 pounds salt
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½ teaspoon saltpeter
*
½ cup molasses
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½ teaspoon baking soda
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2 gallons water
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1 x meat
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Ingredients

Amount Measure Ingredient Features
1.4 kg salt
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2.5 ml saltpeter
*
118 ml molasses
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2.5 ml baking soda
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7.6 l water
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1 x meat
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 383g (13.5 oz)
Amount per Serving
Calories 1220% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 132055mg 5502%
Total Carbohydrate 10g 10%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 17% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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