How to Corn or Pickle Beef or Venison

The Village

Appropriate Technology
Calculators & Resources
Blank page
Blank page
Blank page
Blank page
Creating New Institutions
Farming & Gardening
Food Production & Stocking Up
Homesteading & Tools
Household Tips
Hunting & Fishing
Jewelry & Decoration
Natural Health
Preparedness & Self-Sufficiency
Skills Inventory & Development
Stocking Up & Storage
Traditional Skills & Crafts
iowa unemployment

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