| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Penndutch, Beef, Info/tips |
1 |
Servings |
INGREDIENTS
| 20 |
lb |
Beef ** |
| 1 |
pt |
Salt, kosher |
| 1 |
ts |
Salt peter |
| 1/4 |
lb |
Brown sugar |
INSTRUCTIONS
** good fresh-killed beef (the rounds). Mix the last 3 ingredients well,
rubbing out all the lumps. Divide the mixture into 3 equal portions. Place
meat in a large bowl and rub thoroughly with one portion of the above
mixture. Let stand 1 day. Follow same procedure on second and third days.
Turn meat several times a day. Allow meat to remain in bowl for 7 more
days, then hang in a warm place until meat stops dripping. Whe dripping has
stopped, hang in a 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
dark, soak it in cold water for 24 hours and wipe dry. Wrap again in muslin
bags and hang in cool place.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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