HOME-MADE PRESSED COOKED CORNED BEEF
DIRECTION FOR MAKING COOKED CORNED BEEF.
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Take fully cured Corned Beef and cut it up into different sizes, and pack it nicely into a cooked corned beef press, sprinkling a little Zanzibar Brand Corned Beef Seasoning between each layer of meat so as to give it a delicious flavor. All Butchers’ Supply Houses sell presses made especially for this purpose. After packing the pieces of Meat into the press, screw it up tight; then put the press which has been filled, into hot water, of a temperature of 180 F., and leave it there for one and a half hours, then reduce the temperature to 170 degrees and leave it there for one hour longer. A very large press might require three hours cooking before the meat would be cooked through. After the meat is thoroughly cooked, place the press in the cooler and let it remain there over night. The following morning the Corned Beef will be thoroughly chilled and can be taken out of the press.
In the summer it is a good plan to dip the cake of Cooked Corned Beef, after it is removed from the press, into Hot Lard for a second, or even Hot Tallow. This will coat it so it will not become mouldy, and it will keep much better than without dipping it.
Pressed Cooked Corned Beef is an elegant article, is a good seller and very often women would be only too pleased to be able to buy this from the butcher and would be willing to pay good prices for it if they could only obtain it. Butchers should give more attention to preparations of this kind, as they would help greatly in developing business.
DIRECTIONS FOR MAKING FANCY DRIED BEEF.
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slicing
Chipped beeF
How to Cure Beef Hams and Shoulder Clots.
SMALL PIECES.
Use for 100 lbs.
Small Beef Hams
and Shoulder Clots. { 6 lbs. of Common Salt.
{ 2 lbs. of Granulated Sugar.
{ 5 gals. of Cold Water.
{ 1 lb. of Freeze-Em-Pickle.
{ Cure in this brine 50 to 60 days.