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BEEF, HUNG (another way)

This recipe can be used for beef either smoked or unsmoked. It may be salted dry, or put into a pickle made with the same ingredients. The beef must be hung for three or four days, then rubbed with bay-salt, brown sugar, saltpetre, and a little pepper and allspice; afterwards hang it up in a warm but not a hot place, rolled tightly in a cloth, for a fortnight or more till it has become sufficiently hard. It may be hung in the corner of a chimney over a wood fire to get the flavour of smoke, or sent to a smoking-house. A small clove of garlic put in the pickle is considered an improvement. Time, two or three weeks to remain in brine. Probable cost, 10d. per pound.