How To Dry Beef

• 200 lbs beef (freshly killed, rounds only)
• 1 pint salt
• 1 teaspoon saltpeter
• 1/4 lb brown sugar

1. Mix the last three ingredients well, rubbing out all lumps.
2. Divid mixture into three equal portions.
3. Place meat in a large bowl and rub thoroughly with one portion of the mixture; let stand one day.
4. Drain off any liquid and follow same procedure on second and third days, turning meat several times a day.
5. Allow meat to remain in bowl for 7 more days, then hang up until meat stops dripping.
6. When dripping has stopped, hang in a cool place about 6 weeks to dry thoroughly (a good curing temperature is approximately 40F).
7. Wrap meat in clean muslin bags and keep in a cool place.
8. If in 6 months, meat becomes too hard, soak in cold water for 24 hours and wipe dry.
9. Wrap again in muslin and hang in a cool place.

beef, salt, saltpeter, brown sugar

Taken from www.food.com/recipe/how-to-dry-beef-264653 (may not work)