Pickled or Corned Beef Or Venison
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INGREDIENTS
- 2 ga Water
- 1/2 ts Baking soda
- 1/2 c Molasses or brown sugar
- 3 lb Salt
- 1/2 ts Saltpeter
INSTRUCTIONS
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (953g) | ||
| Recipe Makes: 10 Servings | ||
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| Calories: 2429 | ||
| Calories from Fat: 279 (11%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 31.1g | 41 % | |
| Saturated Fat 9.3g | 47 % | |
| Monounsaturated Fat 9.6g | ||
| Polyunsanturated Fat 10.8g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 598.3mg | 21 % | |
| Potassium 11992.6mg | 316 % | |
| Total Carbohydrate 617.3g | 182 % | |
| Dietary Fiber 252.4g | 1010 % | |
| Sugars, other 364.9g | ||
| Protein 104.3g | 149 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 2429
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