To Cure Beef
Ingredients
Directions
Rub the pieces of beef well with saltpetre, coarse sea salt, and brown sugar.
Let it lie in a tub for two days.
Make a pickle and pour it over the beef.
It will be sufficiently cured in eight days.
For summer use, let it remain in brine for three to four weeks.
Then hang it up to dry and smoke very little.
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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