Directions for Curing Beef

Ingredients

• 1 pound saltpeter
• 15 quarts coarse sea salt
• 15 gallons cold water
• beef (newly killed)

Directions

1. Prepare a 30-gallon cask by ensuring it is tight and clean.

2. Mix 1 pound of saltpeter, 15 quarts of coarse sea salt, and 15 gallons of cold water in the cask until dissolved.

3. Cover the cask with a thick cloth to keep out dust and skim off any scum regularly.

4. For salting the beef, cut a molasses hogshead in half and bore holes in the bottom.

5. Raise the tubs slightly to allow brine to drain off.

6. Rub each piece of beef thoroughly with coarse sea salt, ensuring every part is covered.

7. Place the beef in the tub with the fleshy side down and sprinkle more salt on top.