Recipe - Corned Beef

4 qt Hot water
2 cup Coarse salt
One fourth cup Sugar
2 tablespoon Pickling spice
1 One half teaspoon Saltpeter or sodium nitrate

WHEN COOL, POUR OVER
5 pound Piece of beef brisket *

ADD
3 Cloves garlic

Weight meat to keep it submerged, and cover pot.

* or tongue which has been placed in a deep enameled pot or stoneware
jar.

Cure in refrigerator 3 weeks, turning meat every 5 days.

This salted beef actually has nothing to do with corn but got its
name in AngloSaxon times when a granular salt the size of a kernel of
wheat++"corn," of course, to a Briton++was used to process it. To
corn,

If it is to be stored, wash in lukewarm water, dry thoroughly, then
wrap in layers of heavy paper and hang in a cool, dry place.

Posted by Stephen Ceideberg; November 18 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip