The Preservation of Food in the Home. — Part III 1319 



Recipes for curing* 



Corned beef. — The pieces commonly used for coming are the plate, 

 rump, cross ribs, and brisket, or in other words the cheaper cuts of meat. 

 The loin, ribs, and other fancy cuts are more often used fresh, and, 

 since there is more or less waste of nutrients in corning, this is well. The 

 pieces for coming should be cut into convenient-sized joints, say 5 or 

 6 inches square. It should be the aim to cut them all about the same 

 thickness so that they will make an even layer in the barrel. 



Meat from fat animals makes choicer corned beef than that from poor 

 animals. When the meat is thoroughly cooled it should be corned as 

 soon as possible, as any decay in the meat is likely to spoil the brine during 

 the coming process. Under no circumstances should the meat be brined 

 while it is frozen. Weigh out the meat and allow 8 pounds of salt to each 

 100 pounds; sprinkle a layer of salt one quarter of an inch in depth over 

 the bottom of the barrel; pack in as closely as possible the cuts of meat, 

 making a layer 5 or 6 inches in thickness; then put on a layer of salt, 

 following that with another layer of meat; repeat until the meat and salt 

 have all been packed in the barrel, care being used to reserve salt enough 

 for a good layer over the top. After the package has stood over night 

 add, for every 100 pounds of meat, 4 pounds of sugar, 2 ounces of baking 

 soda, and 4 ounces of saltpeter dissolved in a gallon of tepid water. Three 

 gallons more of water should be sufficient to cover this quantity. In 

 case more or less than 100 pounds of meat is to be corned, make the brine 

 in the proportion given. A loose board cover, weighted down with a 

 heavy stone or piece of iron, should be put on the meat to keep all of it 

 under the brine. In case any should project, rust would start and the 

 brine would spoil in a short time. 



It is not necessary to boil the brine except in warm weather. If the 

 meat has been corned during the winter and must be kept into the summer 

 season, it would be well to watch the brine closely during the spring, 

 as it is more likely to spoil at that time than at any other season. If the 

 brine appears to be ropy or does not drip freely from the finger when 

 immersed and lifted, it should be turned off and new brine added, after 

 carefully washing the meat. The sugar or molasses in the brine has a 

 tendency to ferment, and, unless the brine is kept in a cool place, there 

 is sometimes trouble from this source. The meat should be kept in the 

 brine twenty-eight to forty days to secure thorough coming. 



Dried beef. — The round is commonly used for dried beef, the inside 

 of the thigh being considered the choicest piece, as it is sHghtly more 



* Saltpeter in small quantities is included in these recipes because its use has heretofore been custom- 

 ary. Inasmuch as it is objected to by some hygienists as being injurious to health, and is thought to be 

 useful only for preserving or adding color, it is considered advisable to make experiments to see if this 

 ingredient cannot be dispensed with. 



