A Common Receipt for Salting Beef

7 to 10 days.

Ingredients

  • Beef, 16 lbs.
  • saltpetre, 1 oz.
  • salt, 1 lb.

Method

One ounce of saltpetre, and a pound of common salt, will be sufficient for sixteen pounds of beef. Both should be well dried, and finely powdered; the saltpetre rubbed first equally over the meat, and the salt next applied in every part. It should be rubbed thoroughly with the pickle and turned daily, from a week to ten days. An ounce or two of sugar mixed with the saltpetre will render the beef more tender and palatable.

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