Title: To Dry Beef
Categories: Penn Preserve
Yield: 1 Servings

20	lb	Beef **
1		Pt salt, kosher
1	ts	Salt peter
1/4	lb	Brown sugar

** good fresh-killed beef (the rounds).

"Rare Old Recipes on the Fine Art of Curing Meats"

Mix the last 3 ingredients well, rubbing out all the lumps. Divide the mixture into 3 equal portions. Place meat in a large bowl and rub thoroughly with one portion of the above mixture. Let stand 1 day. Follow same procedure on second and third days. Turn meat several times a day. Allow meat to remain in bowl for 7 more days, then hang in a warm place until meat stops dripping. Whe dripping has stopped, hang in a cool shed about 6 weeks to dry thoroughly. Wrap meat in clean muslin bags and keep in cool place. If in 6 months meat becomes too dark, soak it in cold water for 24 hours and wipe dry. Wrap again in muslin bags and hang in cool place.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E

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