Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 qt Hot water
2 c Coarse salt
1/4 c Sugar
2 tb Pickling spice
1 1/2 ts Saltpeter or sodium nitrate,
-see comment above
When cool, pour over:

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, combine:

A 5-lb. piece of beef: brisket or tongue which has been placed in a
deep enameled pot or stoneware jar.

Add:

3 cloves garlic

Weight meat to keep it submerged, and cover pot.

Cure in refrigerator 3 weeks, turning meat every 5 days.

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; November 18 1992.

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