Curing Beef for Export

Ingredients

• 1 peck coarse sea salt
• ½ pound saltpeter
• 1 peck coarse sea salt (for topping)
• 100 degrees plain pickle (brine)

Directions

1. Cure the beef by placing a peck of coarse sea salt at the bottom of a barrel.

2. Rub each piece of beef with fine salt mixed with ½ pound of saltpeter.

3. Add another peck of coarse sea salt on top of the packed beef.

4. Seal the barrel tightly and fill it through the bung with 100-degree plain pickle.

5. Roll the barrel three or four times during the curing process over 25 to 30 days.