Pickled or Corned Beef or Venison

1. 1

   Have a barrel ready and spread a layer of Salt on the bottom.

2. 2

   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.

3. 3

   The top layer should be of Salt.

4. 4

   Let stand overnight.

5. 5

   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.

6. 6

   Pour over the packed Salted meat and if necessary pour on more Water to cover the meat.

7. 7

   Invert a dish over it and put a heavy weight on it, to be sure that the meat will not float.

8. 8

   It may be used in 2 to 3 weeks.

No additional tips available.