Undressed Meat

Ingredients

• beef (sirloin, ribs, rump, brisket)
• coarse sea salt

Directions

1. Ensure meat is delivered early in the morning to avoid flies.

2. Examine the beef for fly-blows, especially under the fat of the sirloin.

3. Sprinkle the fat and chine bone with salt, and remove the pipe along the chine bone.

4. Rub salt on the thick end of the sirloin and remove the kernel in the fat.

5. Hang the sirloin up to keep for a week.

6. For ribs, rub the chine bone and inside of the ribs with salt, then sprinkle the outside and hang it up.

7. For the rump, cut off excess fat, remove the kernel, sprinkle with salt, and hang it up.