Preserving Meats: Corned Beef 11 by Recipe Cottage

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	Corned Beef 11

		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.