CORNING FARM BEEF.

Wanganui Chronicle, Volume LXXIV, Issue 17734, 6 December 1919, Page 9

CORNING FARM BEEF.

The pieces commonly used for corning are the plate, rump, cross ribs, and brisket, or in other words the cheaper cuts of meat. The loin, ribs, and other fancy cuts are often used fresh, and since there is more or less waste of nutrients in corning, this is well. The pieces for corning should be cut into conven-ient-sized joints, say, five or six inches square. It should be the ! aim to cut all about the same thickness so that they will make an even layer in the barrel. Meat from fat animals makes choicer corned beef than that from poor animals. When the meat is thoroughly cooled it 'should be corned as soon as possible, las any decay in the meat is likely to spoil the brine during the corning process. Under no circumstances should the meat be brined while it is frozen. Weigh out the meat and I allow 8 lb. of salt to each 100 lb.; sprinkle 3 layer of salt one-quarter of an inch' in depth over the bottom of the barrel; pack in as closely as possible the cuts of meat, making a layer 5 in. or 6 in. in thickness; then put on a layer of salt, following that with another layer of meat; repeat until the meat and salt have all been packed into the barrel, care being used to reserve salt enough for a good layer over the top. After the package has stood over-night add, for every 100 lb. of meat, 4 lb. of sugar, 2 oz. of baking soda and 4 oz. of saltpetre dissolved in a gallon of tepid water. Three gallons more of water should be sufficient to cover this quantity. In case -more or less than 100 lb. of meat is to be corned, make the brine in the proportion given. ' A loose board cover, weighed down with a heavy stone or piece of iron, should be put on the meat to keep all of it under the brine. In case any should project, rust would start and the brine would spoil in a short time.