Name: Curing Corned Beef
Ingredients: 8 pounds common salt; 1 pound Freeze-Em-Pickle; 2 pounds granulated sugar; 5 gallons cold water

Curing Corned Beef

Ingredients

8 pounds common salt
1 pound Freeze-Em-Pickle
2 pounds granulated sugar
5 gallons cold water

Directions

Mix 8 pounds of common salt, 1 pound of Freeze-Em-Pickle, and 2 pounds of granulated sugar in 5 gallons of cold water to create the brine.
Use only fresh meats that have been thoroughly chilled.
Cure the meat in this brine for 10 to 15 days, depending on the weight and thickness of the pieces.
Ensure the curing temperature is between 40°F and 45°F for best results.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.