Title: Corn Beef
Categories: Beef
Yield: 1 Servings

10 ga Water
Canning salt
4 oz Baking soda
1 oz Salt peter
Few whole cloves
1 Teacup sugar
Little black pepper
Beef

Boil and cool the water. Add enough salt to float an egg in. Add remainder
ingredients. Add meat to brine and weight down so it is completely covered
by the brine. Leave for 2 weeks in the brine in a cool place.

NOTES : This recipe is a large amount of brine. When I was a child, we
had a large canning stoneware crock pot that we would fill with meat and so
needed a lot of water.
Posted to MC-Recipe Digest V1 #868 by hister@juno.com (Iris E. Dunaway) on
Oct 26, 1997