Corned Beef According to Herter

Preparation info

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Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

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Here’s the “authentic historical” recipe for corned beef, which Herter claims to have published for the first time. To make the full measure of corning liquid, you’ll need a container that will hold 6 gallons. It’s best to pour in 6 gallons of water, then mark the level. In Herter’s recipe, you’ll end up with 6 gallons of corning liquid, including the water and other ingredients. This liquid is used to completely cover the meat. Reduce the measures if you don’t need 6 gallons. Before dismissing the 6-gallon figure, however, remember that it’s easy to corn venison as well as beef. Corning is an excellent way to solve a temporary storage problem with a fresh-killed elk or moose, and, of course, large chunks of beef can be purchased from meat processors. Beef briskets are popular for corning, but better and leaner cuts of beef can be used to advantage. I like sirloin tips cut into 4- to 6-pound chunks.

The container for the pickling liquid must be nonmetallic. Try a pickling crock or an old churn. Even a plastic or Styrofoam ice chest will work.