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Prep Time: 2880 Minutes Cook Time: 11520 Minutes |
Ready In: 14400 Minutes Servings: 6 |
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An heirloom, butchering-time recipe impractical for most modern cooks. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Posting it as a historical novelty. Ingredients:
200 lbs beef (this amount is approximate) |
water |
1 1/2 lbs fine salt |
1/2 lb brown sugar |
1/2 ounce saltpeter |
Directions:
1. Scrub a good oak barrel thoroughly.
2. Put as much fresh-killed beef as desired to be corned in the barrel and cover with cold water, covering by two inches.
3. Let stand for 48 hours.
4. Drain off the water and measure before discarding.
5. Measure the same amount of cold water (spring water, preferably) and to every gallon of water formerly used, add the above proportions of salt sugar and saltpeter.
6. Boil for 15 minutes and skim.
7. When cold, pour over the beef.
8. Place a heavy weight on meet to keep it under the brine.
9. Store in a cool cellar.
10. The corned beef will be ready to use after ten days.
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