Charmie Galliher's Corned Beef

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David Gholson
The only modern modification to this recipe is that zip lock baggies have replaced the ceramic crocks that were used in grandma Charmie's day.

   3 to 5 pounds lean beef (round steak is best)
   Kosher salt
   3 cups warm water
   1 fresh, raw egg (in the shell)
   1/2 teaspoon nitrate (Saltpeter, Walgreens)
   Peppercorn
   Dried onion flakes
   Garlic
   Pickling spice



To three cups of warm water, add Kosher salt until a new raw egg (in the shell) floats in it.
Then add 1/2 tsp. sodium nitrate (saltpeter, Walgreens), peppercorns, dried onion flakes, garlic and pickling spices.
Place in a gallon zip lock bag with the meat. Seal the baggie with no air trapped. Then double bag it, just in case. Ferment in the refrigerator 2 weeks per 3 lbs meat. Turn over every few days.


Recipe formatted with the Cook'n Menu Planning Software from DVO Enterprises.