Pickled or Corned Beef Or Venison 

Pickled or Corned Beef Or Venison 
 Yield: 10 servings

3 lb Salt
1/2 ts Saltpeter
1/2 c Molasses or brown sugar
1/2 ts Baking soda
2 ga Water

It is best to cut the meat into 4-6 lb pieces. Have a barrel ready and
spread a layer of Salt on the bottom. Rub ea ch piece of the meat with a mixture of Salt and Pepper and pack down in layers, covering each with a  layer of Salt. The top layer should be of Salt.

Let stand overnight.

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.

(Dissolve the ingredients in the 2 gallons of Water stirring until the Salt is dissolved. Test with an Egg; if it floats, fine, if not, add more Salt.)

Pour over the packed Salted meat and if necessary pour on more Water to cover the meat. Invert a dish over it and put a heavy weight on it, to be sure that the meat will not float. It may be used in 2-3 weeks.

For 100 lb s of meat double all of the ingredients.