Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Ham | 100g cooked | 145 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 gallons of cold water
- 8 ounces of zanzibar brand corned beef seasoning
- 8 ibs
- 2 ibs
- 5 gals
- one size of the as- sorted beef hams
- 3 ibs
- 6 ibs
- 18 ibs
- 21 ibs
- 24 ibs
- 5 ibs
- 44 degrees fahrenheit
- 40 degrees tem- perature is always the best
- 5 gallons of brine should be flavored by placing in it about 6 to 8 ounces of za
Directions
8 Ibs. of Common Salt.
1 Ib. of Freeze-Em-Pickle.
2 Ibs. of Granulated Sugar. 5 gals, of Cold Water.
Cure in this brine 75 to 80
The sugar used must be Pare Granulated Sugar; yellow or brown sugar must not be used.
First. — Sort the Beef Hams and Clots, separating the Small, Medium and Large.
Second. — Take enough of any one size of the as- sorted Beef Hams and Clots to fill a tierce which will be 285 Ibs.; then thoroughly mix together in a large pail or box, the following proportions of Freeze-Em- Pickle, Sugar and Salt:
Use for 285 Ibs. of Small Beef Hams and Small Clots, 3 Ibs. of Freeze-Em-Pickle, 6 Ibs. of best Granulated Sugar and 18 Ibs. of Salt.
For 285 Ibs. of Medium Beef Hams and Medium Clots, 3 Ibs. of Freeze-Em-Pickle, 6 Ibs. of Granulated Sugar and 21 Ibs. of Salt.
For 285 Ibs. of Heavy Beef Hams and Heavy Clots, 3 Ibs. of Freeze-Em-Pickle. 6 Ibs. of best Granulated Sugar and 24 Ibs. of Salt.
Curing Beef Hams and Clots in Open Barrels.
Follow exactly the same instructions as given for curing Hams in Open Packages, page 51.
Quantity of Brine for Curing 100 I/bs. of Beef Hams and Clots.
Use the same quantity of Brine and the same amount of Beef Hams and Clots as directed for curing Hams, on page 52. The same remarks apply as to variations in the size and shape of vats, and in the general hand- ling, as given for Hams.
How to Overhaul Beef Hams and Clots When Curing in Open Packages.
Overhaul and handle exactly as directed for Hams, on page 53.
How to Cure Beef Hams and Clots in Closed Up Tierces.
Follow the same directions in every way as given for curing Hams in Closed Up Tierces, page 54.
How to Overhaul Beef Hams and Clots When Cured in Closed Up Tierces.
Follow exactly the directions for overhauling Hams when cured in Closed Up Tierces, given on page 55.
Pumping Beef Hams and Clots.
Follow the general directions for Pumping, which will be found on page 76.
(Copyrighted; fifeprint Forbidden.) Take 100 Ibs. of boneless Beef Plates and cure them in brine made as follows: 5 gallons of cold water. 5 Ibs. of common salt.
1 Ib. of Freeze-Em-Pickle and
2 Ibs. of granulated sugar.
Cure the Plates in this brine 10 to 30 days in a cooler. The temperature should not be higher than 42 to 44 degrees Fahrenheit, but 38 to 40 degrees tem- perature is always the best for curing purposes.
The 5 gallons of brine should be flavored by placing in it about 6 to 8 ounces of Zanzibar Brand Corned Beef Seasoning. After the meat has been fully cured in accordance with the above directions, sprinkle some Corned Beef Seasoning on the meat; then roll the meat and tie it tight with a heavy string. The meat should then be boiled slowly.
Eolled Spiced Beef should be boiled Ihe same as hams, in water that is 155 degrees Fahrenheit.
This Rolled Spiced Beef is sold to customers raw as well as boiled. Many prefer to buy it raw and boil it at home. This style of Corned Beef makes axbeautiful display on the counter and butchers will find this a profitable way of working off fat plates. Meat worked up in this way brings a good price and is a ready seller. Those liking Garlic Flavor can also add a smaii quantity of Garlic Compound or Garlic Condiment.