How to Dry Beef

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READY IN: 1248hrs
YIELD: 175 pounds
UNITS: US

INGREDIENTS

Nutrition
  • 200
    lbs beef (freshly killed, rounds only)
  • 1
    pint salt
  • 1
    teaspoon saltpeter
  • 14
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DIRECTIONS

  • Mix the last three ingredients well, rubbing out all lumps.
  • Divid mixture into three equal portions.
  • Place meat in a large bowl and rub thoroughly with one portion of the mixture; let stand one day.
  • Drain off any liquid and follow same procedure on second and third days, turning meat several times a day.
  • Allow meat to remain in bowl for 7 more days, then hang up until meat stops dripping.
  • When dripping has stopped, hang in a cool place about 6 weeks to dry thoroughly (a good curing temperature is approximately 40F).
  • Wrap meat in clean muslin bags and keep in a cool place.
  • If in 6 months, meat becomes too hard, soak in cold water for 24 hours and wipe dry.
  • Wrap again in muslin and hang in a cool place.
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