Prep 48 hrs
Cook 240 hrs
An heirloom, butchering-time recipe impractical for most modern cooks. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Posting it as a historical novelty.
- 200 lbs beef (this amount is approximate)
- 1 1⁄2 lbs fine salt
- 1⁄2 lb brown sugar
- 1⁄2 ounce saltpeter
- Scrub a good oak barrel thoroughly.
- Put as much fresh-killed beef as desired to be corned in the barrel and cover with cold water, covering by two inches.
- Let stand for 48 hours.
- Drain off the water and measure before discarding.
- Measure the same amount of cold water (spring water, preferably) and to every gallon of water formerly used, add the above proportions of salt sugar and saltpeter.
- Boil for 15 minutes and skim.
- When cold, pour over the beef.
- Place a heavy weight on meet to keep it under the brine.
- Store in a cool cellar.
- The corned beef will be ready to use after ten days.