To Corn Beef, Elk (in North American Only, Moose), or Wild Game:

Fresh killed beef, moose, or game

1-1/2 lbs fine salt (not iodized)

1/2 lb brown sugar

1 /2 oz. saltpetre

1. Scrub a good oak barrel thoroughly (or use a crock). Put as much fresh killed meat as desired to be corned in barrel and cover with cold water (spring water if possible) Have the water 2 ins. above meat.

2. Let stand for 48 hours. Drain off the water and measure before discarding.

3. Measure the same amount of cold water, and to every gallon of water formerly used, add the above proportions of salt, sugar and saltpetre.

4. Boil for 15 minutes and skim.

5 When cold, pour over the meat. Place a heavy weight on meat to keep it under the brine.

6. Store in a cool cellar. The corned meat will be ready for use after 10 days.