Pickled Beef
Ingredients
- Sodium nitrate and salt
- 20 quarts cold water, salted enough to float an egg
- 3 lb. brown sugar
- 1/2 to 1 lb. sodium nitrate
- 2 lb. of alum salt
Directions
- Salt beef with sodium nitrate and salt.
- Combine all ingredients in a tub or barrel.
- Let brine rest for 4 to 5 weeks according to the size of the meat.
- Hang meat to dry in a cool, dry place. Rub with wheat bran frequently.
- Smoke meat or head into small barrels, covering in brine or wrapping in a tight course cloth to protect it from bug and worm.
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