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Hey CQ: 1725 Corned Beef Recipe

Mac  in NCMac in NC Posts: 287
edited November -1 in EggHead Forum
This is the paraphrased version of what I typed out two years ago.[p]To make 6 gallons of corning liquid: [p]10 ounces of sugar
2 ounces of sodium nitrate.
2 ounces of sodium nitrate (get these from a druggist)
3 pounds of salt
3 level teaspoons of black pepper
1 level teaspoon of ground cloves
6 bay leaves
12 level teaspoons of mixed pickling spice
If you like onions, mince one onion 3 inches in diameter
If you like garlic, mince 4 garlic cloves [p]Put all ingredients in a glass jar or pot and add enough water to make a total of 6 gallons (including the ingredients)
The ideal temp. for corning meat is 38 degrees. Higher temps will not harm the end process but for every 15 degrees higher than 38 degrees, add 1/3 more salt. Example: 83 degrees, add 3 more pounds of salt for a total of 6 pounds.[p]Place meat in liquid. weight down so all meat is covered. Cover well. Leave in liquid for 15 days. On the 5th and 10th days, stir the liquid well and flip the meat over. After the 15 th day, remove the meat. Use what you want and store remainder in a cool place.[p]At this stage, the meat will have a dull unappetizing color but when boiled, it will turn a wonderful shade of red. [p]To cook: Place meat in pot with cover. Add enough water to cover the meat. Bring to a boil and remove the scum. Reduce heat and simmer for about 5 hours or until tender.[p]Taken from Bull Cook and Authentic Historical Recipes and Practices
Written by George and Herthe Berter-Waseca, Minnesota

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