To Preserve Meat

Ingredients

• beef, mutton, or camel's flesh
• coarse sea salt
• boiled oil
• suet

Directions

1. Cut the meat into thin slices.

2. Salt the slices well and let them sit in the brine for 24 hours.

3. Remove the meat from the brine and soak it in fresh water overnight.

4. Hang the meat to dry in the sun and air until thoroughly dried and hard.

5. Cut the dried meat into 2-3 inch pieces.

6. In a pan or cauldron, heat enough boiled oil and suet to cover the meat.

7. Boil the meat until it is clear and red when cut.

8. Remove the meat and let it drain.

9. Cool the meat while preparing jars for storage.

10. Pour the frying liquid over the meat and seal the jars tightly once the meat is cold.