Pickled or Corned Beef Or Venison
Try this Pickled or Corned Beef Or Venison recipe, or contribute your own. "Jelly & jam" and "Meats" are two of the tags cooks chose for Pickled or Corned Beef Or Venison.
Yield: 10 Servings Ready in 1 hours
0 people trying soon
Pickled or Corned Beef Or Venison Preparation
It is best to cut the meat into 4-6 lb pieces. Have a barrel ready and spread a layer of Salt on the bottom. Rub ea ch piece of the meat with a mixture of Salt and Pepper and pack down in layers, covering ea ch with a layer of Salt. The top layer should be of Salt. Let stand overnight. In the morning pour on the brine made by mixing all of the ingredi- ents together, using 1 recipe for ea ch 25 lb s of meat. (Dissolve the ingredients in the 2 gallons of Water stirring until the Salt is dissolved. Test with an Egg; if it floats, fine, if not, add more Salt.) Pour over the packed Salted meat and if necessary pour on more Water to cover the meat. Invert a dish over it and put a heavy weight on it, to be sure that the meat will not float. It may be used in 2-3 weeks. For 100 lb s of meat double all of the ingredients.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Pickled or Corned Beef Or Venison. Be the first to review it!