'To corn beef, select thick, well-muscled, boneless pieces, trim fat, cut into uniform sizes and weigh. For a 50 pound (25 kg) batch of meat, rub 4 pounds (2 kg) dry, noniodized salt into the meat and pack it into a sterilized plastic trash container. Allow the salt-rubbed meat to stand for 24 hours, them make a brine by dissolving 1 pound (500 g) salt, 2 pounds (1 kg) sugar, 2 Tbs (30 g) saltpeter) in 2 gallons (8 liters) of water and cover the salted meat. Cover with a plate and weight with a rock to keep meat under the brine, lid the container and hold the beef submerged in cure for 30 days at temperatures between 38 to 48 degrees F (3-9 degrees C). After removing a piece of corned beef from its curing brine, wash it thoroughly then soak it in fresh water for 2 hours. Taste the meat for saltiness; it should be acid, somwhat salty, but the beef flavor should come through. Kept submerged in a cool, dark place, corned beef will remain sweet indefinitely. If any off-flavor develops, drain and wash each piece well and cover with a brine made of 1 pound (500 g) salt dissolved in 2 gallons (8 liters) water. Cook the smaller pieces first because salt pennetrates them faster. You can sneak a piece of corned beef at any time during the curing process but taste for saltiness and soak or cook accordingly.'
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