Spiced or Smoked Beef

Ingredients

• 50 lb. beef round
• 3 lb. fine salt
• Equal parts clove and mace, ground
• 1 ounce sodium nitrate
• 2 lb. brown sugar
• 2 quarts molasses

Directions

1. Wash and dry the meat.
2. Rub the clove and mace into the meat well.
3. Boil the remaining ingredients for 20 minutes, skimming occasionally.
4. With beef in a tub or barrel, pour the brine. Cover with a thick cloth.
5. Let rest about 2 weeks, skimming occasionally.
6. Hang meat and smoke for 6 days.

Source — Creole Cookery Book
Prepared by Sam Greer
Louisiana Anthology
26 September 2022