Re: [CH] Corned beef recipe

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This is the recipe, from 'Joy of Cooking', that I use:

4 quarts hot water
2 cups coarse salt
1/4 cup sugar
2 tablespoons pickling spice
1 1/2 teaspoons saltpeter

Mix above ingredients, and let cool.

Pour over 5 lbs. piece of brisket or other cut.

Add 3 cloves garlic, and weigh down to keep submerged.

Cure in refridgerator 3 weeks, turning every 5 days.

To store, wash, dry, wrap in heavy paper, and hang in a cool, dry place.

Tom

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