To Dry Beef
20 lbs of good fresh-killed beef (the rounds)
1 pint fine salt
1 tsp salt peter
1/4 lb brown sugar
1 - Mix the last threee ingredients well, rubbing out all the lumps.
2 - Divide the mixture into three equal portions.
3 - Plac meat in a large bowl and rub thoroughly with 1 portion of the above mixture.
4 - Let satnd 1 day.
5 - Follow same procedure on second and third days.
6 - Turn meat several times a day.
7 - Allow meat to remain in bowl 7 more days, then hang in a warm place until meat stops dripping.
8 - When the dripping has stopped, hang in a cool shed about six weeks to dry thoroughly.
9 - Wrap meat in clean muslin bags and keep in a cool place.
10 - If in 6 months meat becomes too hard, soak it in cold water for 24 hours and wipe dry.
11 - Wrap again in muslin bags and hang in cool place.