Beef, to salt.
Into four gallons of water put one pound and a half of coarse brown sugar, two ounces of saltpetre, and six pounds of bay salt; boil and skim as long as any scum rises. When cold, put in the meat, which must be quite covered with pickle: once in two months boil up the pickle again, skimming carefully. Add in the boiling two ounces of coarse sugar, half a pound of bay salt, and the same pickle will be good for twelve months. It is incomparable for hung beef, hams, or neats’ tongues. When you take them out of this pickle, clean, dry, and put them in a paper bag, and hang them up in a dry place.
Pork may be pickled in the same manner.
Beef, to salt.
Eight pounds of salt, six ounces of saltpetre, one pound and a half of brown sugar, four gallons of water; boil all together, skim and put on the beef when cold; the beef to be kept under the pickle with a weight.
Beef, to dry.
Salt it in the same way as your hams; keep it in your pickle a fortnight or three weeks, according to its size; hang it up to dry for a few days; then have it smoked the same as hams.
Hung Beef. No. 1.
Take a round, ribs, rump, or sirloin; let it lie in common salt for a month, and well cover it with the brine. Rub a little saltpetre over it two or three days before it is hung up; observing, before it is put up to dry, to strew it over with bran or oatmeal, to keep it from the dust; or, which will answer the same purpose, wrap it up in strong coarse paper. It is not to be smoked; only hang it up in the kitchen, and not too near the fire. The time of hanging to dry must be regulated by the quantity of air in which it is suspended, or left to the discretion of the person who has the care of it. The time which it must lie in water before dressing depends upon the driness of the meat. Half boil it in simmering water, and afterwards roast. It must not be cut till cold.