Hung Beef

Ingredients

• ½ lb coarse sea salt (formerly 'bay salt'), pounded
• 1 lb treacle
• coarse oatmeal or bran, well heated
• Beech chips for smoking
• 2 parts peat sawdust
• 2 parts oak sawdust

Directions

1. Turn the meat and continue the salting process for three days, adding common salt.

2. Persist in this process for four more days, turning it every second day and basting with the liquid for 10 minutes each time.

3. After 14 days, wipe the meat dry and suspend it in a quick current of air, binding it with broad tape to allow turning.

4. When sufficiently dried, rub the heated coarse oatmeal or bran all over the joint.

5. Hang the meat in your chimney to smoke for three days using Beech chips, peat, and oak sawdust.