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To Make Sliced Dried Beef

This recipe uses saltpetre.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Make Sliced Dried Beef

Ingredients

Directions

  1. Prepare the beef by trimming it and ensuring it is clean.

  2. Mix coarse sea salt and saltpetre in a bowl.

  3. Rub the salt mixture thoroughly over the beef, ensuring it is completely covered.

  4. Place the beef in a cool, dry cellar for 4 to 8 days, depending on the meat's quality.

  5. Turn the beef every two days to ensure even curing.

  6. After curing, remove the salt mixture and clean the beef with a cloth.

  7. Smoke the beef in a well-ventilated smokehouse until fully dried.

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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