Home › Miscellaneous › Recipe for Corning Beef

Recipe for Corning Beef

One-quarter of beef weighing from 130 to 150 pounds, cut in pieces weighing from 4 to 5 pounds; pack closely in a cask, without salt, take as much water as may be required to cover the meat; add to it enough common salt to make a brine strong enough to bare up an egg. Boil the brine and while hot add two ounces of saltpetre and one pint molasses; then pour over the meat and cover tightly. In twenty-four hours it will be ready for use.