Brine for Beef
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: curing or salting meat. Check current food-safety guidance before following this.
United States
Known as an American recipe, with similar versions prepared across other nations.
- Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.
Ingredients 4 ingredients
- 9 quarts salt
- 18 gallons water
- 2 pounds brown sugar
- ½ pound saltpetre
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- 9 quarts salt.
- 18 gallons water.
- 2 pounds brown sugar.
- ½ pound saltpetre.
- Boil and skim well.
- Let the beef get thoroughly cold, and let as much as possible of the blood be drained out before putting it in the brine.
- It may sometimes be necessary, in the course of a few months, that the brine be boiled and skimmed a second time.
- This quantity will suffice for about half of an ordinary sized beef.--Mrs.
- A.
- C.
Plating
Cookware for this recipe
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Saucepan
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Slotted spoon
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Colander