Corned Beef Recipe
4 quarts hot water
2 cups coarse salt
1/4 cup sugar
2 Tablespoons pickling spice
1 1/2 teaspoons saltpeter or sodium nitrate
Combine hot water, salt, sugar, spice and saltpeter.
When cool, pour over a 5lb piece of beef brisket or tongue which
has been placed in a deep enameled pot or stoneware jar. Add 5
cloves garlic, peeled Weight meat to keep it submerged, and cover
pot. Cure in refrigerator 3 weeks, turning meat every 5 days. Be
sure to wash all the salt off and dry before cooking.