Hung Beef

Ingredients

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

Directions

1. Rub the meat with salt and treacle for three days.

2. After three days, continue rubbing and add rock or common salt.

3. For the next four days, turn the meat every second day and baste with the liquid for 10 minutes each time.

4. After 14 days, wipe the meat dry and hang it in a quick current of air, binding it with broad tape.

5. To prevent juices from settling, turn the meat upside down occasionally.

6. Once sufficiently dried, rub the meat with heated coarse oatmeal or bran.

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