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Corned Beef

  Beef 25 Pound (Brisket, Chuck, Plate Or Rump)
  Salt 2 Pound ((Pickling / Dairy / Kosher) Curing and salt is washed away)
  Sugar 1 Pound
  Baking soda 1 1⁄2 Teaspoon
  Saltpeter 1 Ounce

To Corn: Cut meat into pieces 3 to 6 inches thick.
Put thin layer of salt in bottom of pickling container.
Add layer of meat.
Sprinkle with salt.
Add other layers of meat and salt; the top layer must be salt.
Let stand 12 to 18 hours in a cool place.
Dissolve sugar, soda and saltpeter in a quart of lukewarm water; mix with 3 quarts cool water; pour over meat.
Weight meat under brine.
Scum should be removed each day.
The meat should be ready to can in 3 or 4 weeks; it will be a bright red color.
To Can: Cover corned beef with cold water.
Bring to a boil.
Simmer 1 hour.
Remove meat.
Cut into pieces suitable for packing.
Skim broth.
If desired, add 2 tablespoons whole cloves, 3 bay leaves and 1 teaspoon black peppercorns, tied in a cheesecloth bag.
Bring to a boil.
Remove spices.
Pack hot into hot jars, leaving 1-inch head space.
Cover with hot broth, leaving 1 -inch head space.
Remove air bubbles.
Adjust caps.
Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes at 10 pounds pressure.

Recipe Summary

Main Dish

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Corned Beef Recipe