CORNED-BEEF CORNED-BEEF SPECIAL TO-DAY FEW BUTCHERS REALIZE (Copyrighted; Reprint Forbidden.)

Few Butchers realize the importance of building up a reputation on good Corned Beef. A good trade on Corned Beef enables the dealer to get higher prices for Plates, Rumps, Briskets and other cuts which otherwise would have to be sold at a sacrifice. Corned Beef cured by the Freeze-Em-Pickle Process will have a Delicious Corned Beef Flavor, a Fine, Red, Cured-Meat Color, will not be too Salty.

To obtain the best results in curing Corned Beef, it is always advisable to first soak the meat for a few hours in a tub of fresh cold water to which a few handfuls of salt have been added. This will draw out the blood which would otherwise get into the brine. The membrane on the inside of the Plates and Flanks should be removed and the Strip of Gristle cut off the edge of the Belly Side.

If any part is tainted, mouldy, discolored or slimy, it must be trimmed off, so no slimy or tainted parts will get into the brine. If Plates or Briskets are to be rolled, a small amount of mixed Zanzibar Brand Corned Beef Seasoning, Freeze-Em-Pickle, Sugar and Salt must be sprinkled on the inside before rolling them. This will give the meat a Delicious Flavor and results in a Nice Red Color and will cure it more uniformly and quickly.