This won’t be ready for St. Patrick’s Day but might be a fun Spring project for the ambitious! Found in Mr. Big Food’s Big Food Manual and Survivalist Flourishing Guide.
From Bull Cook and Authentic Historical Recipes and Practices by George Leonard Herter and Bertie E. Herter (1960/1970)
HOW TO MAKE REAL CORNED VENISON, ANTELOPE, MOOSE, BEAR AND BEEF
“Corned meat originated in the town of London, England in 1725. It was invented by a man named John Wilson, a chemist. The real secret of producing true corned meat is known only by a very few people and they guard their secret very carefully. Although some cookbooks and food editors of magazines from time to time publish recipes for corning meat, these recipes are not even close to the real one. This is the first time the real authentic recipe for corning meat has ever been published.
“You can corn venison, antelope, moose, bear or beef with this same authentic corning method. It makes all of these meats simply wonderful eating. People who will not eat wild meats just love them corned. Corning wild meats takes out all the musky wild flavor that most people do not like and even the toughest of wild meats becomes as tender as can be.
“The canned corn meat called corned beef that you buy in all of our grocery stores is not corned beef at all but simply a very poor preserved beef made in South America and sold under the label of corned beef.
“In World War I this South American so-called corned beef was shipped to our fighting forces in Europe. They did not like it at all and gave it the nickname of “Corned Willie,” meaning goat meat preserved by soaking it in corn whiskey. The name stock. In corning beef no corn or corn whiskey of any kind I ever used.
“In stores the fresh corned beef you can buy is never really good. Packing houses invariably take the brisket of beef which is the cheapest, poorest possible meat, and corn it so they can get a high price for it.
‘Here are the ingredients to make up 6 gallons of corning liquids. If this is too much, cut the recipe in half or if it is too little, double it.
10 ounces of sugar
2 ounces of sodium nitrate (Get from your druggist)
½ ounce of sodium nitrite (Get from your druggist)
3 pounds of salt
3 level teaspoons of black pepper
1 level teaspoon of ground cloves
6 bay leaves
12 level teaspoons of mixed pickling spice
If you care for onions, mince some onions 3 inches in diameter
If you care for garlic, mince 4 garlic cloves
“Put the ingredients into a pickle crock or glass jar and add enough water to make a total of 6 gallons including the ingredients.
“The ideal temperature for corning meat is about 38 degrees. During the fall or spring months this is not too difficult to get. In the winter you can use an unheated part of your basement for corning meat. During hot summer months it is hard to find a place around 38 degrees. Higher temperatures will not affect the end result of your corning at all but for every 15 degrees of a higher temperature than about 38 degrees, add one-third more salt. At about 83 degrees, for example, add 3 more pounds of salt making a total of 6 pounds of salt used.
“Now place your meat into the liquid. If it tends to bob up, put a heavy plate on it smaller than the inside of the crock to keep it down. Cover well. A good piece of the round is wonderful corned but you can take poor pieces of meat like the brisket and corn it to make it easier to eat.
“Let the meat remain in the corning liquid for fifteen days. On the fifth and tenth days stir the liquid well and remove the meat and put it back in a reserve position, After the fifteenth day remove the meat. Use what you want for immediate use and store the balance in a cool place.
“The meat at this stage has a dull unappetizing odor but pay no attention to this. When cooked, corned meat turns a beautiful fresh red meat color that is very, very appetizing.
COOK CORNED MEAT AS FOLLOWS:
“Place the corned meat in a pan with a cover. Add enough cold water to cover the meat. Bring to a boil and remove the scum from the water. Reduce the heat and simmer for about five hours or until the meat is tender. Season to taste and serve as a main meat dish.”