Corned Beef

* 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