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      Title: Corned Beef
 Categories: Beef, Ceideburg 2
      Yield: 1 Batch
 
      4 qt Water; hot
      2 c  Coarse salt
    1/4 c  Sugar
      2 tb Pickling spice
  1 1/2 ts Saltpeter or sodium nitrate

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      5 lb Piece of beef brisket *

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      3 cl Garlic
  
  * Or tongue which has been placed in a deep enameled pot or
    stoneware jar.
 
  Weight meat to keep it submerged, and cover pot.
  
  Cure in refrigerator 3 weeks, turning meat every 5 days.
  
  This salted beef actually has nothing to do with corn but got its
  name in Anglo-Saxon times when a granular salt the size of a kernel
  of wheat--"corn," of course, to a Briton--was used to process it.

  To Corn:
  
  If it is to be stored, wash in lukewarm water, dry thoroughly, then
  wrap in layers of heavy paper and hang in a cool, dry place.
  
  Posted by: Stephen Ceideberg, Nov 18, 1992
 
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