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By Anne Landefeld on Thursday, August 22, 2013 at 11:11pm
? 200 pounds good fresh-killed beef (the rounds)
? 1 pint fine salt
? 1 teaspoon saltpeter
? 1/4 pound brown sugar
1. Mix last 3 ingredients well, rubbing out all lumps.
2. Divide mixture into 3 equal portions.
3. Place meat in a large bowl and rub thoroughly with one portion of the above mixture. Let stand 1 day.
4. Follow same procedure on second and third days.
5. Turn meat several times a day.
6. Allow meat to remain in bowl for 7 more days, then hang in a warm place until meat stops dripping.
7. When dripping has stopped, hand in a cool shed about 6 weeks to dry thoroughly.
8. Wrap meat in clean muslin bags and keep in cool place.
NOTE: If in 6 months meat becomes too hard, soak it in cold water for 24 hours and wipe dry. Wrap again in muslin bags and hang in cool place.
SECOND NOTE: I have used this mixture on smaller pieces of meat. I mix the base ingredients and use a smaller amount for the rubs. The mixture can be stored or you can reduce the amounts.

DRIED BEEF RECIPE was last modified: by

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