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Brine for Beef

  • 9 quarts salt
  • 18 gallons water
  • 2 lbs brown sugar
  • 1/2 lb saltpetre
Boil and skim well. Let the beef get thoroughly cold and let as much of the blood as possible to drain out before putting it in the brine. It may be sometimes 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.
Submitted by Tess M Nov 29, 2009 15 min 30 min 45 min
Recipe Rascal