Salt beef

If you are lucky, your butcher will salt the meat for you; if you want to do it yourself take a 1.8 kg piece of topside or silverside and rub it all over with brown sugar, salt and about 25g saltpetre. Place in a covered bowl, turning daily for a week. The meat will keep for about 8 weeks in the salt. When you are ready to use it, soak overnight in cold water, rinse and put in a pan of fresh water.