Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1903-01-20
HOMEMAKERS COLUMN.
Correspondence on topics Of interest tothe ndi
n solicited. Address: Editor HO9Ehr
CoTUSM. Oxford Democrat. Paris. Maine.
Corned Beef.

Corned Beef.
Recipes for corning beef vary greatly,
but there are some general principles
common to all methods. Keep the beef
at least forty-eight hours after 1t is
slaughtered that 1t may be free from all
animal heat, and in cold weather be
careful that it does not freeze before 1t is
salted. Cut it into pieces convenient for
handling, and in the natural divisions.
If they are large, they should be gashed
in several PLACES that the salt may pene-
trate all portions. The flank, the vein,
the lower part of the round, and the
middle and face of the rump are the
portions from the hind quarters usually
corned. From the fOrequarter we use
the neck piece from the back half, and
the rib, plate, and brisket pieces from
the rattle rand.
Beef is corned in three ways: first, by
covering in brine made by dissolving
salt in water; second, by packing in dry
salt which is soon dissolved in the meat
juices, forming a brine; and third, by
merely rubbing dry salt into the meat, a
taOthOu hhOWh 90 Wy
Smoked and dried beef are generally
called by these names, and the process
differs from that of corning in that less
salt is used and the meat is dried in a
smoke-house for variable time.
In the first and second methods, salt
peter is often used, and sometimes
saleratus, or more commonly now, wash.
ing soda; the saltpeter helps to keep the
fiber of the meat of a red color, and the
soda partially counteracts the tendency
of the salt to harden and tougher the
muscular fiber.
Sugar, and sometimes spices, are used
in meat which is corned for home use
Barrels or tubs made of oak are preferred
for packing the meat, and a cover which
fits tightly inside should be weighted
with heavy stone to keep the mea,
under the brine.
For the first method, favorite recipe
among Southern housekeepers is the fol
lowing: Six gallons of water, nine pounds
of salt, two pounds of brown sugar, ont
quart of molasses, and three ounces Of
saltpeter. Put all into a large kettle
over the fire, and stir frequently. Boi
and skim until clear, and let it become
perfectly cold before pouring it over the
meat. Strain it to remove any sediment
This is for one hundred pounds of beef
A Western recipe allows for ont
hundred pounds Of beef, four quarts o.
coarse salt, four ounces of saltpeter
one quart of molasses or two pounds o.
brown sugar. Sprinkle the bottom o.
the barrel with portion of the salt
then put in layer of meat, sprinkle
this with salt; then add meat and salt il
layers until all are used. Next day dis
solve the saltpeter and saleratus in warn
water, add the sugar or molaSses, an(
pour it over the beef; add cold water Il
cover the meat. This will be ready fol
use in ten days. If packed down in tn,
early winter, toward spring remov,
the meat, scald the brine, skim it, ant
when cold pour it over the meat again
If the corning is done in warm weather
more salt must be used.
Miss Parloa gives this recipe in hel
"Young Housekeeper":
Sprinkle the meat with mixture O
fine salt and saltpeter, one tablespoon o
saltpeter to four of salt. Keep it on I
board slightly raised, where it may b
drained of the blood, then after forty
eight hours put it in the barrel ant
cover with the following brine: Thre,
gallons of salt, three pounds of sugar
three-fourths pound of saltpeter, two
ounces of washing soda, and twelve gal
Ions of water. Mix, heat, and skim unit
clear and use when cold.
The second method: For one hundred
pounds of beef, mix eight pounds O
common fine salt, four pounds Of brown
sugar, four ounces of saleratus, and TIVE
ounces of saltpeter. Put layer of thi
in the bottom of the barrel, then pacl
in the meat closely, first removing al
the largest bones. Put this mixture be
tween each layer, and during the frs
week turn the meat about and rub tn
mixture into all parts of it. Keep i
weighted down. The juices of the mea
furnish all the liquid necessary. 1t i
claimed that this method renders tn
meat less liable to grow tough as warn
weather approaches.
For smaller quantity of beef, flint
the following recipe:
Pound to powder half an ounce o
saltpeter and one ounce of brown sugar
and rub the mixture we'll into eighteen
pounds of beef. Allow water enough t.
cover the meat and dissolve in it all TIN
bay salt it will receive, bring it to a boil
ing point, remove the scum, then let !
become cold and pour it over the mea
in the picking tub. Every day for fou
days take out the meat and rub into i
the same amount of saltpeter and suga
as at first, and replace it in the brine
then after that for ten days turn tn
meat over in the brine every day. l
would simplify matters to mix five time
the amount of saltpeter and sugar, ant
use one-tifth of it at each rubbing.
For still smaller quantities to be uset
at once, use salt alone. Heat it 80 i
will penetrate the fiber more easily. FRS
wipe the meat to remove all moisture
from the outside. Rub salt into it al
over the surface until the meat will taxi
up no more. Put it away in jar in
cold place and turn it frequently. Ate
four days it may be used.
A more simple way is to dissolve sal
in cold water until an egg will float OF
its surface, then heat it, and skim it a.
it boils until clear. When cold pour i
over the meat and let it stand for twt
days. Then wash it in cold water ant
cook it as usual. The brine may b,
favored with bay leaves, peppercorns
and cloves if preferred.-Americal
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