Beef

Ingredients

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

Directions

1. Ensure the beef is cut into proper pieces.

2. Examine the meat for flies and remove any fly-blows.

3. Sprinkle the fat with coarse sea salt and rub some on the chine bone.

4. Remove the pipe along the chine bone and rub the area with salt.

5. Take out the kernel in the fat at the thick end and the pith, then rub those areas with salt.

6. Your meat will keep good for a week if these steps are followed.