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Show salt, three pounds sugar, two ounces saltpeter for each 100 pounds of meat. Use one-third of this mixture ; to rub into all surfaces of the meat, then pack the meat in a barrel. After Af-ter three days take out, rub with another an-other third of the mixture and repack, re-pack, this time putting at the bottom the pieces which were on top before. Leave the liquid which appears in the barrel, repacking- the meat in it. At the close of another three clays repeat the process and leave for three more days. The meat may then be taken out, allowd to drain a ' day, smoked, and hung up to dry. It needs no covering when dry except to keep off the dirt. Western Farmer. TOME Cl'Rn!) PRIED BEEF i Hooin-cvod ('"ied beef is a deli-"ticv deli-"ticv that, no fav"i home should ln without. The hind ouarter of a thin 'mv is suitable for Ibis purpose and. in ending tin the ouarter. one should dart near Ihe back and carve on! Ihe huge muscles without culling icioss Ibetu. This will give irregular shap"il pices of meat which can he nil across the grain when dried. rj.il.c a mixture of five pound:;,! |