Butchers', Packers' and Sausage Makers' Red Book

by George Jacob Sayer

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.

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Dried Beef

Für dieses Fleisch nehme blos die dicken Teile des Hinterviertels und ebenso die dicken Teile des Vorderviertels. Für 100 Pf. mittelgrosse Stücke mache den folgenden Pökel:

5 Gallonen Wasser,

1 Pf. “P” Savaline ([S. 36]) oder Shorthorn Preserver ([S. 8]),