Text Only
A Recipe for
How To Corn Or Pickle Beef Or Venison
Food Tip |
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
This Recipe for How To Corn Or Pickle Beef Or Venison is one of thousands in the Recipes-to-go Beef Cookbook.
Food Tip |
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:
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
This is a recipe for How To Corn Or Pickle Beef Or Venison from the recipe cookbook of Recipes-to-go (Beef)
Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
If you want to make an apple pie from scratch, you must first create the universe. |
| Carl Sagan |
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
Food Tip |
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
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