Dutch, or Hung Beef

Ingredients

• 14 lbs beef (round, rump, or thick flank)
• 2 oz saltpetre
• 2 oz coarse sugar
• 1 lb bay salt
• 4 oz common salt
• 1 oz ground black pepper
• 1 lb treacle

Instructions

1. Mix two ounces of saltpetre with two ounces of coarse sugar.
2. Rub the beef thoroughly with this mixture in every part.
3. Let it remain for two days.
4. Add one pound of bay salt, four ounces of common salt, and one ounce of ground black pepper.
5. Rub these ingredients thoroughly into the beef.
6. After four days, pour one pound of treacle over the meat.
7. Rub and turn the beef daily for a fortnight.
8. Drain the beef and send it to be smoked.
9. When wanted for table, put it into plenty of boiling water and boil it slowly.
10. Press it under a heavy weight while hot.
11. Trim the edges carefully before slicing.