Show PREPARING MEAT FOR DRIED BEEF SUPPLY good plan to preserve part of lean portion prepared by the th united states department of OC agriculture where there are large quantities of beef on hand aschen beet beef cattle are slaughtered on the farm it Is a good plan to preserve part of the lean meat by corning and drying it the round Is commonly used tor for dried beef the inside of the thigh being considered the choicest piece as it Is slightly more tender the round should be cut lengthwise of the grain of the meat in preparing tor for dried beef so BO that the muscle fibers may be cut crosswise when the dried beet beef Is sliced for table use cure the meat mear by corning it as follows ws weigh the meat lind for each pounds allow eight pounds of salt sprinkle a layer of salt one quarter of an inch in depth over the bottom of tho the vessel a stone jar or wooden barrel which has hag been thoroughly cleaned ani and scoured Is preferable pack the cut cuts 9 of meat as closely as possible making a layer five or six inches thick then add alternate layers of salt and rilean being careful to cover the top layer of meat with considerable salt allow the salted meat to stand overnight then aid add a solution composed of ingredients in the following P proportion for pounds of meat use five pounds of sugar two ou ounces nees of baking soda and four ounces of saltpeter dissolved in one gallon of lukewarm water mix thoroughly and pour over the meat then add three gallons of water keep the meat entirely under the brine by using a loose board cover with a weight on it it any of the meat projects it Is apt to cause spoilage after being removed from the the meat should hould be smoked and hong bung i in a dry place or near the kitchen fire where the water will evaporate eva from it it may be used at any time after smoking although the longer it hangs in the dry atmosphere the drier it will become the drier the climate in general the more easily can meats be dried in arld arid regions good dried meat can be made by exposing it fresh if pro protected ec ed from rom flies files to the air pickled and cured beati meats are smoked to aid in their preservation and to give flavor and palatability the creosote creo sota formed by the burning of wood close the meat pores to some extent excluding the air and la is somewhat objection able to insects directions for smoking q meats are given in farmers bulletin 1415 beef on the farm which may be obtained from the united states department part ment of agriculture while the supply lasts |