Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

20 lb Beef ** 1 pt Salt, kosher
1 t 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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