To Corn Beef

Ingredients

• 1 gallon cold water
• 1 quart coarse sea salt
• 1 ounce saltpetre
• 4 ounces brown sugar
• 2 pounds brown sugar (for alternative method)
• 6 pounds salt (for alternative method)
• 4 ounces saltpetre (for alternative method)

Directions

1. In a large container, mix 1 gallon of cold water with 1 quart of coarse sea salt, 1 ounce of saltpetre, and 4 ounces of brown sugar until the salt is dissolved.

2. If scum rises, scald and skim it off. Rub each piece of meat with salt before placing it in the brine.

3. If the weather is hot, gash the meat to the bone and rub it with salt. Place a flat stone or weight on the meat to keep it submerged.

4. For an alternative method, boil 4 gallons of water with 2 pounds of brown sugar and 6 pounds of salt for 20 minutes, skimming off any scum.

5. The next day, pour this brine over the packed meat in a pickling tub, then boil and strain the brine every two weeks, adding 3 ounces of brown sugar and ½ pound of common salt each time.

6. Sprinkle the meat with salt the next day and wipe it dry before covering it with the brine, ensuring it is fully submerged.

7. Add 4 ounces of saltpetre to the brine. Use a canvas lid to cover the container, allowing air circulation while keeping flies out.