CAUSE OF FAILURE IN CURING MEATS.
Query.—H. B. writes: I have been trying to cure corned beef, but it has a very funny taste. If you can tell me what is the trouble and how to avoid it I will be greatly obliged. I boil the water for making it into brine and use refrigerated meats. I thoroughly cleaned the barrel with scalding hot water. I did not cure the meat in a cooler, but in a room where the temperature runs from sixty to sixty-five degrees. The brine was seventy degrees strength, according to the pickle-tester. I did not use either sugar or molasses in the brine. The curing is a failure. Will you please give me all the information you can?
Ans.—Your questions are their own answers. It is impossible to cure Corned Beef or any other kind of meat in a room where the temperature is as high as 60 degrees. It should not be higher than 45 degrees, and 40 degrees will be much better.
We refer you to our directions for curing Corned Beef in our book, “Secrets of Meat Curing and Sausage Making.”
The directions contained therein should always be followed to the letter, if good results are desired, and when they are followed you will turn out the very finest Corned Beef; it will be in perfect condition and have the sweet taste so much desired. The brine for 100 pounds of meat should be made as follows: 8 pounds of common salt, 1 pound of Freeze-Em-Pickle, 2 pounds of granulated sugar and 5 gallons of cold water. The meat should be cured in this brine ten to fifteen days, according to the weight and thickness of the pieces. Use only fresh meats that have been thoroughly chilled.