Method I. Since corned beef is used for practically the same dishes as fresh beef, only wholesome untainted meat should be used for this purpose. Naturally, the choicer the meat that is put into the pickle, the better will be the meat that comes out. The cheaper cuts of beef are ordinarily used for corning, because the choicer cuts are more palatable in a fresh condition. Plate, flank, shoulder, chuck, cross ribs, and rump are most commonly used for corning.

Frozen meat should not be put into the brine; neither should the brine be frozen while the meat is in it.

Weigh the meat. Cut it in pieces about 6 inches square. Place a layer of salt on the bottom of the vessel in which the meat is to be packed, cover this with a layer of meat, and sprinkle a layer of salt over the meat. Add alternate layers of meat and of salt until the meat is packed. Seven to 9 pounds of salt will usually be enough for 100 pounds of meat. Allow the meat to stand in the salt overnight. On the following morning make a brine, using 5 pounds of sugar, 2 1/2 ounces of baking-soda, and 3 ounces of saltpeter for every 100 pounds of meat. Dissolve these ingredients in 4 gallons of boiling water. Allow the brine to cool thoroughly before pouring it over the meat. If more or less than 100 pounds of meat is to be cured, use these proportions for the brine. If 4 gallons of brine does not entirely cover 100 pounds of meat, water may be added. The meat should be weighted down with a block or a clean stone, since any part that is not covered with the brine will decompose very quickly.

If the brine shows signs of fermentation in warm weather, it should be drawn off, boiled, strained through a clean cloth, and, after it is thoroughly cooled, poured back on the meat.

The meat should be kept in a cool, dark place. At the end of thirty days the meat will be ready for use. If the pieces are larger than 6 inches square, a longer time may be allowed, according to the size of the pieces.

Method II. The formula given under Method II (page 625) for sugar-cured hams and bacons may be used for corned beef also.

Pressed corned beef. After the corned beef, prepared as described above, has been in the pickle for the required length of time, it may be taken out, and, after the brine is washed off, may be used in the same way as fresh beef. If desired, it may be made into pressed corned beef. This is prepared as follows: Remove the beef from the pickling solution, wash it with warm water, and place it in a kettle. Keep it barely covered with water at all times, and boil it for two hours. Salt and' pepper may be added while the meat is cooking, but usually there is enough salt in the meat from the brine. Take the meat from the kettle and pack it in pans or in a cold-meat press. Strain the broth through cheese-cloth or muslin several times, replace it on the stove, boil it down to one-half its original volume, pour it over the meat in the pans, and allow the whole to harden in. a cool place. After the meat has hardened it may be sliced and eaten without further preparation.