Title: Corned beef the easy way
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Permanent Link: http://ufdc.ufl.edu/UF00084582/00001
 Material Information
Title: Corned beef the easy way
Physical Description: Book
Creator: Reddish, R. L.
Publisher: Agricultural Extension Service, University of Florida,
Copyright Date: 1963
 Record Information
Bibliographic ID: UF00084582
Volume ID: VID00001
Source Institution: University of Florida
Holding Location: University of Florida
Rights Management: All rights reserved by the source institution and holding location.
Resource Identifier: oclc - 213866986

Full Text
Circular 260


CORNED BEEF
the easy way!

R. L. Reddish


AGRICULTURAL EXTENSION SERVICE
UNIVERSITY OF FLORIDA
GAINESVILLE, FLORIDA







CORNED BEEF

the easy way!

by Robert L. Reddish
Associate Extension Meats Specialist

The preservation of beef by the use of salt is
termed "corning". Directions listed here tell how to
make corned beef by sprinkling a lean cut of bone-
less beef with grains of salt, sugar and salt petre.
Small amounts of "corned beef" can be made in
the household refrigerator by covering a lean cut
of fresh boneless beef with a mixture of salt, sugar
and salt petre. Salt and sugar add flavor and aid in
preservation. Salt petre aids the curing process and
gives a desirable color.


MATERIALS
Plastic bag and string or rubber band A lean
cut of boneless beef, 7-Bone chuck roast,
Brisket, or Arm roast.













CURING INGREDIENTS
2 pounds of salt
2 ounces of white canesugar
V2 Ounce of salt petre
(It generally requires about 11/4 ounces of cure
per pound of beef. Spices-optional)

















PROCEDURE
FIRST-Weigh and mix curing ingredients
thoroughly and be sure that all lumps
are completely broken and properly
mixed.
SECOND-Rub curing mixture thoroughly on all
sides of the beef. All sides of the beef
should be uniformly covered with the
curing mixture.
If spiced corned beef is desired then place the
spices in a cheesecloth bag inside the plastic bag
or add to the curing materials.
THIRD-Place the cut of beef, properly rubbed
with cure, in the plastic bag and secure
the bag with a string or rubber band.
Then mark on the package the date it
should come out of cure.
FOURTH-The plastic bag containing the beef
ready for curing is stored in the house-
hold refrigerator for two or three weeks.
The curing process requires about eight
to ten days per inch of thickness of the
beef. A cut of beef approximately two
inches thick will require about 16 to 20
days. After the beef has cured it can re-
main in the cure for a week or ten days.










To tell if the beef is properly cured, cut through
the center and look for a red even color.






FIFTH-Remove part or all of the cured beef from
the refrigerator and wash it free of
curing materials.

SIXTH-The cured corned beef is now ready for
cooking. Corned beef cured in this way
can be packaged and frozen two or
three months.

Be sure that the curing materials have been washed
from the outside of the cured beef cut before it is
frozen.










































April, 1963
COOPERATIVE EXTENSION WORK IN AGRICULTURE
AND HOME ECONOMICS
(Acts of May 8 and June 30, 1914)
Agricultural Extension Service, University of Florida, Florida State
University and United States Deportment of Agriculture, Cooperating
M. 0. Watkins, Director




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