Curing Beef and Tongues
Ingredients
Directions
Begin curing beef in late October when the weather is cool.
Place beef in a tub and cover it with coarse sea salt.
After about ten days, the beef will be ready and will turn red.
Stir the salt in the tub to dry it for the next pieces.
Cure tongues in the same manner.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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