Dry Pickle for Beef


  • For about 7–10 lb. meat allow:
  • 2 lb. coarse salt
  • 2 oz. brown sugar
  • ¾ oz. saltpetre
  • ½ teaspoon ground black pepper


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.