Beef and Pork

Ingredients

• Beef or pork
• Coarse sea salt
• Water

Directions

1. Hang the meat for a few days until tender.

2. In hot weather, wipe the meat dry, remove kernels and pipes, and fill holes with salt.

3. Sprinkle the meat with water and hang to dry for a few hours.

4. Rub half the salt into the meat evenly.

5. After two days, rub in the remaining salt.

6. Turn the meat daily and keep it covered with the pickle, rubbing it daily.

7. If needed, boil and skim the brine to reuse it cold.

8. Joint the brisket and flat ribs to allow salt to penetrate.

9. Pack the meat tightly in salt, placing prime pieces at the bottom and covering with salt.