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Name: Corned Beef
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 1/2 ts Baking soda; 1 lb Sugar; 1 oz Salt peter; 2 lb Pickling; dairy or kosher; 25 lb Beef; * see note

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INGREDIENTS

1 1/2 ts Baking soda
1 lb Sugar
1 oz Salt peter
2 lb Pickling; dairy or kosher
25 lb Beef; * see note

Servings

INSTRUCTIONS

* Brisket, chuck, plate or rump. TO CORN: Cut meat into pieces 3 to 6 inches thick. Put thin layer of salt in bottom of pickling container. Add layer of meat. Sprinkle with salt. Add other layers of meat and salt; the top layer must be salt. Let stand 12 to 18 hours in a cool place. Dissolve sugar, soda and slat peter in a quart of lukewarm water; mix with 3 quarts cool water; pour over meat. Weight meat under brine. Scum should be removed each day. If brine ferments, drain and wash meat; scald conatiner and prepare new brine. Put meat back into container and add fresh brine. The meat should be ready to can in 3 or 4 weeks; it will be a bright red color. TO CAN: Cover corned beef with cold water. Bring to a boil. Simmer 1 hour. Remove meat. Cut into pieces suitable for packing. Skim broth. If desired, add 2 tablespoons whole cloves, 3 bay leaves and 1 teaspoon black peppercorns, tied in a cheesecloth bag. Bring to a boil. remove spices. Pack hot into hot jars, leaving 1 inch headspace. Cover with hot broth, leaving 1 inch headspace. Remove air bubbles. Adjust caps. Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes at 10 pounds pressure. Yield: About 8 quarts. Per serving: 27112 Calories; 1944g Fat (66% calories from fat); 1843g Protein; 454g Carbohydrate; 6768mg Cholesterol; 7549mg Sodium Recipe by: Ball Blue Book Posted to MC-Recipe Digest V1 #867 by shade on Oct 26, 1997

NOTES

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Corned Beef

1 1/2 ts Baking soda 
1 lb Sugar 
1 oz Salt peter 
2 lb Pickling; dairy or kosher 
25 lb Beef; * see note

* Brisket, chuck, plate or rump.    TO CORN:    Cut meat into pieces 3 to 6 inches thick. Put thin layer of salt in bottom  of pickling container. Add layer of meat. Sprinkle with salt. Add other  layers of meat and salt; the top layer must be salt. Let stand 12 to 18  hours in a cool place.    Dissolve sugar, soda and slat peter in a quart of lukewarm water; mix with  3 quarts cool water; pour over meat. Weight meat under brine. Scum should  be removed each day. If brine ferments, drain and wash meat; scald  conatiner and prepare new brine. Put meat back into container and add fresh  brine.    The meat should be ready to can in 3 or 4 weeks; it will be a bright red  color.    TO CAN:    Cover corned beef with cold water. Bring to a boil. Simmer 1 hour.    Remove meat. Cut into pieces suitable for packing. Skim broth. If desired,  add 2 tablespoons whole cloves, 3 bay leaves and 1 teaspoon black  peppercorns, tied in a cheesecloth bag. Bring to a boil. remove spices.    Pack hot into hot jars, leaving 1 inch headspace. Cover with hot broth,  leaving 1 inch headspace. Remove air bubbles. Adjust caps. Process pints 1  hour and 15 minutes, quarts 1 hour and 30 minutes at 10 pounds pressure.    Yield: About 8 quarts.    Per serving: 27112 Calories; 1944g Fat (66% calories from fat); 1843g  Protein; 454g Carbohydrate; 6768mg Cholesterol; 7549mg Sodium    Recipe by: Ball Blue Book    Posted to MC-Recipe Digest V1 #867 by shade <liveoak@polaris.net> on Oct  26, 1997

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Nutrition

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Serving Size: 1 Serving (12736g)
Recipe Makes: 1 Servings

Calories: 1755
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 12875.5mg		444 %
Potassium 11.3mg		0 %
Total Carbohydrate 453.5g		133 %
	Dietary Fiber 0g	0 %
	Sugars, other 453.5g
Protein 0g		0 %
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Calories per serving: 1755

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