Beef Cured
- 6 pounds of salt
- 2 pounds of brown sugar
- 2 ounces of saltpetre
- 4 gallons of water
- 1 barrel of beef
Six pounds of salt, two pounds of brown sugar, and two ounces of saltpetre, dissolved in four gallons of water, will cure one barrel of beef. After immersing the beef in it for three weeks, boil the pickle, skim it, and when cold, pour it on your beef again. You may keep beef in this pickle for twelve months, without its becoming too salt.
Submitted by Sep 9, 2009
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