* Brisket, chuck, plate or rump.
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
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
Pack hot into hot jars, leaving 1 inch headspace. Cover with hot
broth, leaving 1 inch headspace. Remove air bubbles.
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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Subject: Save This Recipe! Yummy!