An heirloom, butchering-time recipe akin to bresaola or basterma, using the same basic curing steps as for country ham or prosciutto di Parma. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts institute of Chicago, 1947. If you cannot find saltpeter to make the rub, substitute Morton's Tender Quick, curing salt or pink salt. Cooking time is curing time.
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- 1Mix the last three ingredients well, rubbing out all lumps.
- 2Divid mixture into three equal portions.
- 3Place meat in a large bowl and rub thoroughly with one portion of the mixture; let stand one day.
- 4Drain off any liquid and follow same procedure on second and third days, turning meat several times a day.
- 5Allow meat to remain in bowl for 7 more days, then hang up until meat stops dripping.
- 6When dripping has stopped, hang in a cool place about 6 weeks to dry thoroughly (a good curing temperature is approximately 40F).
- 7Wrap meat in clean muslin bags and keep in a cool place.
- 8If in 6 months, meat becomes too hard, soak in cold water for 24 hours and wipe dry.
- 9Wrap again in muslin and hang in a cool place.
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Nutritional Facts for How to Dry Beef
Serving Size: 1 (91493 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 657.6
- Calories from Fat 163
- Total Fat 18.2 g
- Saturated Fat 6.2 g
- Cholesterol 301.6 mg
- Sodium 1579.8 mg
- Total Carbohydrate 0.6 g
- Dietary Fiber 0.0 g
- Sugars 0.6 g
- Protein 114.5 g
The following items or measurements are not included: