Corned Beef Recipe

Ingredients

• For 100 pounds of beef, allow 8 to 10 pounds of salt. Layer the
• meat and salt in a barrel, starting with salt. Allow meat and salt
• to sit 24 hours, and totally submerge it with 4 gallons of water,
• 2 oz. baking soda, 4 pounds sugar, 4 oz. saltpeter (optional).
• Also add whatever spices you want, like onions, garlic cloves,
• pickling spices. Cure for 30 to 40 days between 38 and 40 degrees
• fahrenheit. Check the brine often for ropiness. The meat can be
• salvaged if you catch it quick enough.