Pickled or Corned Beef or Venison

• 3 pounds salt
• 1/2 teaspoon saltpeter
• 1/2 cup molasses
• 1/2 teaspoon baking soda
• 2 gallons water
• 1 x meat

1. Have a barrel ready and spread a layer of Salt on the bottom.
2. Rub ea ch piece of the meat with a mixture of Salt and Pepper and pack down in layers, covering ea ch with a layer of Salt.
3. The top layer should be of Salt.
4. Let stand overnight.
5. In the morning pour on the brine made by mixing all of the ingredi- ents together, using 1 recipe for ea ch 25 lb s of meat.
6. Pour over the packed Salted meat and if necessary pour on more Water to cover the meat.
7. Invert a dish over it and put a heavy weight on it, to be sure that the meat will not float.
8. It may be used in 2 to 3 weeks.

salt, saltpeter, molasses, baking soda, water, meat

Taken from recipeland.com/recipe/v/pickled-or-corned-beef-or-venis-41605 (may not work)