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Corned Beef
4 quarts hot water
2 c pickling salt
1/4 c sugar
2 tb pickling spice
1 1/2 ts saltpeter or sodium nitrate
5 lbs beef brisket or tongue
3 cloves garlic
Combine water, salt, sugar, spices, and saltpeter in a saucepan
over low heat and stir to dissolve salts and sugar. Allow to cool.
Place beef in a deep enameled pot or stoneware jar, and pour the
cooled brine over it. Add the garlic. Weigh down the meat to keep
it submerged and cover the pot. Cure in the refrigerator for three
weeks, turning the meat every five days.
To store, wash in lukewarm water, dry thoroughly, then wrap in
layers of heavy paper and hang in a cool, dry place.
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Corned Beef 13