Weight meat to keep it submerged, and cover pot. * or tongue which has been placed in a deep enameled pot or stoneware jar. Cure in refrigerator 3 weeks, turning meat every 5 days. This salted beef actually has nothing to do with corn but got its name in Anglo-Saxon times when a granular salt the size of a kernel of wheat++"corn," of course, to a Briton++was used to process it. To corn, If it is to be stored, wash in lukewarm water, dry thoroughly, then wrap in layers of heavy paper and hang in a cool, dry place. Posted by Stephen Ceideberg; November 18 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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|Serving Size: 1 Serving (8691g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 223418.2mg||7704 %|
|Potassium 142mg||4 %|
|Total Carbohydrate 152.9g||45 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 152.8g|
|Protein 0.6g||1 %|
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Calories per serving: 594
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