Dried Beef Cure

1. 1

   Mix salt, sugar and saltpeter together, mashing all lumps. Divide in 3 portions.

2. 2

   Cut pieces of meat lengthwise with grain so that slices will be crosswise.

3. 3

   These pieces are best if not more than 5 pounds.

4. 4

   Place meat in a large container and rub thoroughly with one portion of the salt mixture.

5. 5

   Follow the same procedure the second and third days.

6. 6

   Turn several times a day and let stand for 7 days.

7. 7

   Then hang in a warm place to drip.

8. 8

   When dripping stops, rub with hickory smoke wash.

9. 9

   Hang in cool place for 6 weeks before slicing.

* Per serving · 4 servings · Values may vary.

No additional tips available.