Brine For Beef
Sixteen quarts of salt.
Thirty-four gallons of water.
Four pounds of brown sugar.
One pound of saltpetre.
Boil and skim. Let the beef get entirely cold, and drain off as much of the blood as possible before it is put into the brine. Sometimes it is necessary at the expiration of a few months to boil and skim the brine a second time.
The above quantity is sufficient for an ordinary sized beef.