* Brisket, chuck, plate or rump.

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 slat peter 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. If brine ferments, drain and wash

meat; scald container and prepare new brine. Put meat back into

container and add fresh brine.

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 headspace. Cover with hot

broth, leaving 1 inch headspace. Remove air bubbles.

Adjust caps.

Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes at

10 pounds pressure.

Per serving: 27112 Calories; 1944g Fat (66% calories from fat); 1843g

Protein; 454g Carbohydrate; 6768mg Cholesterol; 7549mg Sodium

Cindy Hartlin Oakville, Ont. Canada cjhartlin@msn. Com ~-

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