Name: Dried Beef
Cuisine: American
Ingredients: 1 very good piece; 1 pint of salt; 1 teaspoonful of saltpetre; 1 quarter of a pound of brown sugar; 3 successive days; 6 days; 1 large crock or jar is a good vessel to prepare the meat in before drying it

Original Recipe

Buy the best of beef, or that part which will be the most lean and tender. The tender part of the round is a very good piece. For every twenty pounds of beef use one pint of salt, one teaspoonful of saltpetre, and a quarter of a pound of brown sugar. Mix them well together, and rub the beef well with one-third of the mixture for three successive days. Let it lie in the liquor it makes for six days, then hang up to dry. A large crock or jar is a good vessel to prepare the meat in before drying it.

1 very good piece
1 pint of salt
1 teaspoonful of saltpetre
1 quarter of a pound of brown sugar
3 successive days
6 days
1 large crock or jar is a good vessel to prepare the meat in before drying it

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1

Buy the best of beef, or that part which will be the most lean and tender.
2

The tender part of the round is a very good piece.
3

For every twenty pounds of beef use one pint of salt, one teaspoonful of saltpetre, and a quarter of a pound of brown sugar.
4

Mix them well together, and rub the beef well with one-third of the mixture for three successive days.
5

Let it lie in the liquor it makes for six days, then hang up to dry.
6

A large crock or jar is a good vessel to prepare the meat in before drying it.

Original Recipe

Ingredients

Instructions