Dry Pickle for Beef

• For about 7–10 lb. meat allow:
• 2 lb. coarse salt
• 2 oz.

Rub the meat all over with half the salt and leave to drain for 24 hours. Pound remaining salt, the sugar, saltpetre and black pepper together in a mortar until a fine powder. Place meat in a large bowl or tub and rub the mixture well into the meat. Turn the meat and rub it every day for about 7–8 days.