Secrets of meat curing and sausage making / how to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc. to comply with the pure food laws

by B. Heller & Co.

WHY DRIED BEEF DOES NOT THOROUGHLY DRY.

Query.—R. B. writes: “We are having trouble with our Dried Beef. It doesn’t seem to dry out. We have it hanging in the cooler.”

Ans.—Your beef doesn’t dry out because you keep it in the cooler. In order to dry beef, it is necessary to hang it in a dry room. You can hang it right out in the market for that matter and there it will dry rapidly, in fact, it will dry too quickly so that it will become hard. Dried Beef will dry some in the smoke house, but not sufficiently. We send you a copy of our book, “Secrets of Meat Curing and Sausage Making,” which will give you full particulars in reference to this entire subject.