How to Dry Beef
- Ready In:
- 1248hrs
- Ingredients:
- 4
- Yields:
-
175 pounds
ingredients
- 200 lbs beef (freshly killed, rounds only)
- 1 pint salt
- 1 teaspoon saltpeter
- 1⁄4 lb brown sugar
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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RECIPE SUBMITTED BY
Molly53
United States