Drying Beef

Back on 20 January 2017 I posted a recipe for dried beef. Here’s another method/recipe for drying beef. It takes longer, but the results are like the old fashion dried beef the old timers made.

20 lbs fresh beef rounds, cut into sliceable sized hunks
1 pint fine salt
1 tsp salt peter
1/4 lb brown sugar

Thoroughly mix together the salt, salt peter and brown sugar making sure there are no lumps in the mixture. Divide this mixture into 3 equal portions. After placing the meat into a bowl, thoroughly rub it with one portion of the mixture and let it stand 1 day.Follow the same procedure the second and third days. Be sure to turn the meat several times each of the three days. Allow the meat to remain in the bowl for 7 additional days and then hang the meat in a warm place until the meat stops dripping. When the meat has stopped dripping, hang it in a cool place about 6 weeks until thoroughly dry. When completely dried, wrap the meat in clean muslin bags and keep it in a cool place. If in 6 months, the meat becomes to hard, soak it in cold water for 24 hours. After wiping dry, rewrap it in a clean muslin bag and hang in a cool place while slicing off needed amounts.

Keep your fork


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