Home-Cured Corned Beef

Preparation info
    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

It makes superb sandwiches


  • c. salt
  • 1 c. sugar
  • ¾ tsp. <


  • Mix together salt, sugar and saltpeter. Cut meat in 5″ chunks. Work on heavy brown paper; rub each piece of meat thoroughly with salt mixture.
  • Pack meat tightly into 2-gal. crock or enamel pan. Spread remaining salt mixture over top of meat. Cover with plate that fits tightly and weight it down. (Tight packing and salt bring juices from meat, making a curing solu