Be sure that your beef is newly killed--rub each piece very well with
good Liverpool salt--a vast deal depends upon rubbing the salt into
every part--it is unnecessary to put saltpetre on it; sprinkle a good
deal of salt on the bottom of the tub. When the beef is well salted, lay
it in the tub, and be sure you put the fleshy side downward. Put a great
deal of salt on your beef after it is packed in the tub; this protects
it from animals who might eat, if they could smell it, and does not
waste the salt, for the beef can only dissolve a certain portion. You
must let the beef lie in salt ten days, then take it out, brush off the
salt, and wipe it with a damp cloth; put it in the brine with a bit of
board and weight to keep it under. In about ten days it will look red
and be fit for the table, but it will be red much sooner when the brine
becomes older. The best time to begin to salt beef is the latter end of
October, if the weather be cool, and from that time have it in
succession. When your beef is taken out of the tub, stir the salt about
to dry, that it may be ready for the next pieces. Tongues are cured in
the same manner.
* * * * *
TO DRY BEEF FOR SUMMER USE.
The best pieces for this purpose are the thin briskets, or that part of
the plate which is farthest from the shoulder of the animal, the round
and rib pieces which are commonly used for roasting.
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