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A Recipe for
How To Corn Or Pickle Beef Or Venison
The rich would have to eat money if the poor did not provide food |
| Russian proverb |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
An empty belly is the best cook. |
| Estonian Proverb |
This Recipe for How To Corn Or Pickle Beef Or Venison is one of thousands in the Recipes-to-go Beef Cookbook.
If you want to make an apple pie from scratch, you must first create the universe. |
| Carl Sagan |
If you enjoy this How To Corn Or Pickle Beef Or Venison Recipe - you should enjoy the recipe collections you can find on the websites below:
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
He who eats alone chokes alone. |
| Proverb |
This is a recipe for How To Corn Or Pickle Beef Or Venison from the recipe cookbook of Recipes-to-go (Beef)
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
Food Tip |
All sorrows are less with bread. |
| Miguel de Cervantes, Don Quixote |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
Look, there's no metaphysics on earth like chocolates. |
| Fernando Pessoa |
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.
Serves: 1
How To Corn Or Pickle Beef Or Venison Recipe brought to you by Recipes To-Go