Corned beef is generally made from cuts of the round, brisket, plate,
or chuck.
Remove all bone from the cuts and slice pieces into uniform thickness
and size (approximately 3 inches thick). To prepare the pickle
dissolve 8 pounds of salt, 3 pounds of sugar, 4 ounces of baking soda
and 4 ounces of saltpeter in 4 gallons of water. This will cure 100
pounds of beef. Pack meat in a clean stone crock or stainless steel
tub, and cover it with the pickle. If cuts have not been rolled and
are approximately 3 inches in thickness, they will be ready to use in
2 weeks. Thicker cuts will require longer curing. After curing, remove
meat from the pickle; wash and dry or smoke.
During curing the temperature of the pickle should remain below 38° to
40°F, otherwise the brine may become ropy due to growth of bacteria.
Ropiness looks like partially cooked egg white. If ropiness occurs,
the meat should be removed, washed, and repacked in a clean container.