CORNED BEEF

It is desirable to have an ample supply of corned beef on hand.  For this any part of the beef may be used but the parts usually selected are the plate, rump, cross-ribs and brisket, which are the tougher cuts of the meat.  The brisket and plate are especially good because of the character of the fat, which is somewhat like a tissue.  Cut all around the meat to about the same thickness, so that it will make an even layer in the barrel.  It is best to remove the bone, although this is not necessary.  Be sure to start the pickling or curing while the meat is perfectly fresh, but well chilled.  Do not wait like some farmers do until they think the meat is beginning to spoil and then salt it down just to save it.  Allow ten pounds of dairy salt to each 100 pounds of meat.  Sprinkle a layer of the salt in the bottom of the crock, barrel, or whatever container is used.  Have the salt about one-fourth of an inch in depth.  After the layer is in the bottom of the container put the cuts of meat in as closely as possible, making the layer five or six inches in thickness, then put on another layer of salt, following that with another layer of meat.  Repeat until the meat and salt have all been packed in the barrel, care being taken to reserve salt enough for a good layer on the top.  Cover the meat with a board and weight down with a stone and not an iron weight.  Do not allow any meat to project from the salt or mold will start and the brine will spoil in a short time.  Let the meat stand over-night.

Prepare a brine by boiling 7 pounds salt, 3 pounds brown sugar or 6 pounds molasses, 2 ounces baking soda, 2 ounces salt peter and 4 gallons water for every 100 pounds of meat.  This quantity of brine should be sufficient to cover that amount.

Remove any scum that rises to the surface and filter the hot brine through muslin.  Set the brine aside, best over-night, to become perfectly cold before using.  In the morning tip the container in which the meat is packed so that all liquor which has separated from the meat over night may drain off.  Cover the meat with the cold brine.  Put the container in a cool place.  The curing will be more satisfactory if the meat is left at a temperature of about 38 degrees F. Never let the temperature go above 50 degrees F. and there is some risk with even a temperature of 40 degrees F. if it is continuous.  The sugar or molasses in the brine has a tendency to ferment in a warm place.

After about five days the meat should be overhauled and repacked, putting the pieces which were previously on the bottom on top.  Pour back the same brine, and five days later repeat the overhauling.  This may seem like some trouble and possibly look like a useless waste of time but it is well worth while as it insures a more rapid and uniform curing of the meat.