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Beef, Hung

This meat should be hung as long as is consistent with safety to make it tender. Rub into the meat weighing, say from twelve to fourteen pounds, one pound of bay-salt, one pound of coarse brown sugar, and six ounces of salt-petre pounded and mixed together. It should be rubbed every morning, and will then be ready for smoking in a fortnight. Probable cost of beef, 10d. per pound. Smoke the meat about three weeks.