** good fresh-killed beef (the rounds).

"Rare Old Recipes on the Fine Art of Curing Meats"

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.

Press, 1936.

Calories per serving: Number of Servings: 0 Fat grams per serving: Approx.

Approx. Cook Time: Cholesterol per serving: Marks: E