Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

20 lb Beef **
1 pt Salt, kosher
1 ts Salt peter
1/4 lb Brown sugar

** good fresh-killed beef (the rounds). Mix the last 3 ingredients
well, rubbing out all the lumps. Divide the mixture into 3 equal
portions. Place meat in a large bowl and rub thoroughly with one
portion of the above mixture. Let stand 1 day. Follow same procedure
on second and third days. Turn meat several times a day. Allow meat
to remain in bowl for 7 more days, then hang in a warm place until
meat stops dripping. Whe dripping has stopped, hang in a cool shed
about 6 weeks to dry thoroughly. Wrap meat in clean muslin bags and
keep in cool place. If in 6 months meat becomes too dark, soak it in
cold water for 24 hours and wipe dry. Wrap again in muslin bags and
hang in cool place.

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