Corned Beef
The majority of retail butchers make corned beef every day. I mean by this that rump pieces, plates, briskets and all parts of beef, which can not be sold at a good price, should not be put into your brine every day and taken out as you need it. This way you will have some of it too much cured, and some not enough. The best way is to have your plates separate from your thick pieces and pickle both in the following brine: For every 5 gallons of water use
10 lbs. of salt.
2 lbs. of sugar.
1 lb. of “P” Savaline ([p. 36]) or Shorthorn Preserver ([p. 8]),
and cure your meat in this from 12 to 25 days, according to thickness of the pieces. If you are forced to pickle some of your beef again, put it up the same way in a different barrel; if the first lot is not sold yet. This way you will have nice, fine and red cured corned beef, whereas otherwise put up and put into brine every day, your meat will be only half cured and many times spoiled, as your brine sours very easily and your loss will be double, as you also will lose your customer.
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