Sirloin of Beef

Ingredients

• 1 piece of sirloin beef, about 20 pounds
• Coarse sea salt (formerly 'bay salt')

Directions

1. Hang the beef for at least 3 weeks in winter or 8-10 days in summer.

2. Trim the beef, leaving 1.5 inches of fat over the fillet.

3. Cut a slice slantwise from the flap and tuck it under, securing with skewers.

4. Cut through the sinew along the chine-bones in 4-5 places to prevent contraction.

5. Make a lengthwise incision in the center of the chine-bones and insert a spit.