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Recipe by: bicetta
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See below ingredients and instructions 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.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!

American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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