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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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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