Title: To Corn Beef
Categories: Penn Preserve
Yield: 1 Servings

		Beef **
		Water
1 1/2	lb	Salt, kosher
1/2	lb	Brown sugar
1/2	oz	Salt peter

** fresh-killed

"Rare Old Recipes on the Fine Art of Curing Meats"

Thoroughly scrub and clean a good oak barrel. Put as much good fresh-killed beef as desired to be corned in barrel and cover with cold water. Have the water 2 inches above the meat. Let stand for 48 hours. Drain off the water and measure before discarding. Measure the same amount of cold water (spring water, if possible) and to every gallon of water used, add the above proportions of salt, sugar and salt peter. Boil for 15 minutes and then skim. When cold, pour over the beef. Place a heavy weight on meat to keep it under brine. Store in a cool cellar.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E

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