How to Make Corned Beef

1. 1

   Scrub a good oak barrel thoroughly.

2. 2

   Put as much fresh-killed beef as desired to be corned in the barrel and cover with cold water, covering by two inches.

3. 3

   Let stand for 48 hours.

4. 4

   Drain off the water and measure before discarding.

5. 5

   Measure the same amount of cold water (spring water, preferably) and to every gallon of water formerly used, add the above proportions of salt sugar and saltpeter.

6. 6

   Boil for 15 minutes and skim.

7. 7

   When cold, pour over the beef.

8. 8

   Place a heavy weight on meet to keep it under the brine.

9. 9

   Store in a cool cellar.

10. 10

    The corned beef will be ready to use after ten days.

* Per serving · 4 servings · Values may vary.

No additional tips available.