SPICED BEEF
Question.—W. C. K. writes: I was very much interested in your magazine “Success With Meat,” and wish you would send me a formula for the making and curing of Spiced Rounds of Fresh Beef. In our city we have a great demand for spiced beef and I want the very best formula obtainable, which I know you can furnish me. I have used Freeze-Em-Pickle for a good many years and always get splendid results from its use.
Answer.—We are very glad that you like “Success With Meat,” and are pleased to learn you have obtained such uniformly good results with Freeze-Em-Pickle.
To make rolled spiced beef take 100 lbs. of boneless beef plates and cure them in brine made as follows:
5 gallons of cold water.
5 lbs. of common salt.
1 lb. Freeze-Em-Pickle.
2 lbs. of granulated cane sugar.
6 to 8 ounces Zanzibar Brand Corned Beef Seasoning.
Cure the plates in this brine 10 to 20 days in a cooler. The temperature should not be higher than 42 to 44 degrees Fahr., but a temperature of 38 to 40 degrees is better for curing purposes.
The Zanzibar Brand Corned Beef Seasoning gives a delightful flavor to the brine. After the meat has been fully cured in accordance with the above formula sprinkle some Corned Beef Seasoning on the meat; then roll the meat and tie it tight with a heavy string. Some people also like a garlic flavor and if desired a small quantity of Vacuum Brand Garlic may be added to the brine or sprinkled over the meat before it is rolled. Where you want to cure rumps or rounds of beef that weigh from 12 to 25 lbs. each, we advise that you pump them just the same as a ham would be pumped with a pumping brine made as follows:
½ lb. of Freeze-Em-Pickle.
1 lb. of pure granulated sugar.
2 lbs. of salt.
1 gallon of water.
By following the above suggestions carefully you should have no trouble in turning out delicious corned beef.