Dried Beef
Take beef hams and shoulder clots only for dried beef. Use for 100 lbs. medium size hams and clots:
5 gallons of water.
1 lb. of “P” Savaline ([p. 36]) or Shorthorn Preserver ([p. 8]).
2 lbs. of granulated sugar.
10 lbs. of salt.
Cure meat in this brine from 55 to 70 days. If beef is put up in tierce lots, open or closed, follow the same directions for overhauling and pumping as used for hams, shoulders and bacons. Dried beef should be smoked very slowly.
(Continued on [Page 58])
