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Preppers' Corner
Preserving Meat via Salt
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<blockquote data-quote="subprep" data-source="post: 2643433" data-attributes="member: 28253"><p>found this recipe in an old canning/preserving book from 1942</p><p> Dried Beef</p><p>200lbs good fresh killed beef</p><p>(the rounds) <--whatever that means </p><p></p><p>1 pint fine salt</p><p>1 teaspoon saltpeter</p><p>1/4lb brown sugar</p><p>Mix last 3 ingredients well, rubbing out all lumps</p><p>Divide mixture into three equal portions. </p><p>Place meat in large crocks and rub thoroughly with one portion of above mix.</p><p>let stand 1 day.</p><p>follow same procedure on second and third days.</p><p>Turn meat several times a day. </p><p>allow meat to remain in crocks 7 more days, then hang in a warm place until meat stops dripping.</p><p></p><p>When dripping has stopped, hang in cool shed about 6 weeks to dry thoroughly. </p><p>Wrap meat in clean muslin bags and keep in cool place.</p><p>If in 6 months meat becomes too hard, soak it in cold water 24 hours and wipe dry. </p><p>Wrap again in muslin bags and hang in cool place</p></blockquote><p></p>
[QUOTE="subprep, post: 2643433, member: 28253"] found this recipe in an old canning/preserving book from 1942 Dried Beef 200lbs good fresh killed beef (the rounds) <--whatever that means 1 pint fine salt 1 teaspoon saltpeter 1/4lb brown sugar Mix last 3 ingredients well, rubbing out all lumps Divide mixture into three equal portions. Place meat in large crocks and rub thoroughly with one portion of above mix. let stand 1 day. follow same procedure on second and third days. Turn meat several times a day. allow meat to remain in crocks 7 more days, then hang in a warm place until meat stops dripping. When dripping has stopped, hang in cool shed about 6 weeks to dry thoroughly. Wrap meat in clean muslin bags and keep in cool place. If in 6 months meat becomes too hard, soak it in cold water 24 hours and wipe dry. Wrap again in muslin bags and hang in cool place [/QUOTE]
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