To Pickle Part of a Round of Beef for Hanging

Ingredients

• 14 lb a round of beef
• 1-1/2 lb salt
• 1/2 oz powdered saltpetre, or
• 1 lb salt
• 1/2 lb sugar
• 4 oz powdered saltpetre

Instructions

1. Rub in, and sprinkle either of the above mixtures on 14 lbs. of meat.
2. Keep it in an earthenware pan, or a deep wooden tray, and turn twice a week during 3 weeks;
3. then bind up the beef tightly with coarse linen tape, and hang it in a kitchen in which a fire is constantly kept, for 3 weeks.
4. Pork, hams, and bacon may be cured in a similar way, but will require double the quantity of the salting mixture; and, if not smoke-dried, they should be taken down from hanging after 3 or 4 weeks, and afterwards kept in boxes or tubs, amongst dry oat-husks.