To Corn Beef

Ingredients

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

Directions

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

2. If any scum rises, scald and skim it off. Add more salt, saltpetre, and sugar as needed.

3. Rub each piece of meat with salt before placing it in the brine.

4. If the weather is hot, gash the meat to the bone and rub in salt.

5. Place a flat stone or weight on the meat to keep it submerged in the brine.

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

7. The next day, pour this brine over the packed meat in a pickling tub.

8. Boil and strain the brine every two months, adding 3 ounces of brown sugar and ½ pound of common salt each time.

9. Sprinkle the meat with salt the next day and wipe it dry before covering it with the brine.

10. Ensure the brine completely covers the meat and add 4 ounces of saltpetre.

11. Use canvas lids to cover the meat, allowing air in while keeping flies out.