A. D.’s Corned Meat

Preparation info

    • Difficulty


Appears in

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

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

By A D Livingston

Published 2010

  • About

I have a tendency to go back to the basics on many traditional dishes. Here’s my authentic historical recipe. Admittedly, sea salt is on the expensive side these days, but remember that spices and other additives are eliminated, so that the recipe is comparatively inexpensive. More important, sea salt gives the meat a distinctive flavor.


  • 1 5-pound chunk lean beef or venison
  • 3 cups sea salt
  • 1 gallon water


    Wash the meat and fit it into a nonmetallic container just large enough to hold it, but not too tightly. Mix the sea salt into the water, then pour the brine over the meat. Place a plate or saucer over the meat, then weight it down with a jar of water so that the meat will be completely submerged. Cover the container with a cloth and put it in a cool place or into the refrigerator for 10 days.

    Rinse the corned meat and boil it in fresh water (without spices) until it is tender. Use the meat as a roast or slice it for sandwiches.