---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Pickled or Corned Beef Or Venison
  Categories: Beef
       Yield: 10 servings
  
       3 lb Salt                              1/2 ts Saltpeter
     1/2 c  Molasses or brown sugar           1/2 ts Baking soda
       2 ga Water                          
  
   It is best to cut the meat into 4-6 lb  pieces.  Have a barrel ready and
   spread a layer of Salt on the bottom. Rub ea ch piece of the meat with a
   mixture of Salt and Pepper and pack down in layers, covering ea ch with a
   layer of Salt.  The top layer should be of Salt.  Let stand overnight. In
   the morning pour on the brine made by mixing all of the ingredi- ents
   together, using 1 recipe for ea ch 25 lb s of meat. (Dissolve the
   ingredients in the 2 gallons of Water stirring until the Salt is dissolved.
   Test with an Egg; if it floats, fine, if not, add more Salt.) Pour over the
   packed Salted meat and if necessary pour on more Water to cover the meat.
   Invert a dish over it and put a heavy weight on it, to be sure that the
   meat will not float.  It may be used in 2-3 weeks. For 100 lb s of meat
   double all of the ingredients.
  
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