Canned Beef Chunks

16 lbs. beef chunks
1 C. brown sugar
3/4 C. salt
1 t. salt petre
2 t. soda
enough water to cover meat (approx. 1 gal.)


Boil brine and let cool, then pour over meat and let stand 4 days. Drain and rinse meat. Add 1/4 t. salt and 1 C. water to each qt. and cold pack for 2 hours. May be used for beef sandwiches, stews, gravies, etc…

Canning Pie Filling

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