Show best method of beef J H D guernsey county 0 furnishes the following recipe for beeping beef and says of it that he and many neighbors have used it for many years and would not use any other it was published some twenty fivey ears ago in the rural american cut up the meat in mieses as large as you desire pack it in a barrel or cask then make a brine as follows it pounds of salt to 1 gallon of water 1 ounce saltpetre salt petre to pounds of beef 1 tablespoonful of ground pepper to pounds beef ani in salt and saltpetre salt petre and heat it boiling hot skim it and then add the pepper pour it on the beef boiling hot and cover slowly your meat will be good at any time the philosophy is this the hot brine closes the pores on the surface preventing decay and the meat from getting too salt try it if necessary scald the brine over in the spring or put on a now brine farmers can in this way havo fresh meat nearly all the time the meat should be taken out as soon as it gets cold before it has acquired any old taste or exposure to the atmosphere it takes 7 gallons of water to each pounds 0 beef yary saltpetre salt petre to taste |