Corned Beef Recipe
For 100 pounds of beef, allow 8 to 10 pounds of salt. Layer the
meat and salt in a barrel, starting with salt. Allow meat and salt
to sit 24 hours, and totally submerge it with 4 gallons of water,
2 oz. baking soda, 4 pounds sugar, 4 oz. saltpeter (optional).
Also add whatever spices you want, like onions, garlic cloves,
pickling spices. Cure for 30 to 40 days between 38 and 40 degrees
fahrenheit. Check the brine often for ropiness. The meat can be
salvaged if you catch it quick enough.