Corning Beef


Cut lean, raw beef into large pieces, removing all fat. Put into sterile jars or Tupperware tubs. Cover with cool, strong brine solution (1 cup pickling , kosher, or uniodized salt dissolved in 2 quarts boiling, fresh water. use hot or cool). Affix lid. Meat will last a year without refrigeration, but becomes progressively saltier and tougher. Use meat as needed and fill space with fresh water. Before using, soak in fresh water up to 24 hours, changing water once or twice. To tenderize, add 1 Tbsp. vinegar to cooking water