DIRECTIONS FOR MAKING FINE CORNED BEEF. (Copyrighted; Reprint Forbidden.)
Reading edition
Use for 100 lbs. Plates, Rumps, Briskets, etc. { 5 lbs. of Common Salt. { 1 lb. of Freeze-Em-Pickle. { 2 lbs. of Granulated Cane Sugar. { 6-8 ozs. Z. B. Corned Beef Seasoning. { 5 gals. of Cold Water.
Cure the meat in this brine 15 to 30 days, according to weight and thickness of the piece.
Retail Butchers who cure Corned Beef in small quantities, and who from day to day take out pieces from the brine and add others, should make the brine and handle the Corned Beef as follows:
To every five gallons of water add five pounds of common salt, one pound of Freeze-Em-Pickle and two pounds of granulated sugar. In summer, if the temperature of the curing room or cooler cannot be kept down as low as 40 degrees, then use one pound of sugar for five gallons of water. If the cooler is kept below 40 degrees, use two pounds of sugar. In winter the curing can always be done in a temperature of 36 to 38 degrees, and then two pounds of sugar to five gallons of water should always be used. The sugar must be Pure Granulated Sugar. Yellow or Brown Sugar must not be used. When adulterated sugar is used, the brine becomes thick in two weeks, but when pure granulated sugar is used it will last quite a while, depending largely upon the conditions under which the brine is kept.