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To Cure Beef for Drying

This recipe keeps the meat moist, so that it has none of that toughness dried beef mostly has when a little old. To every twenty-eight or thirty pounds, allow one tablespoonful saltpetre, one quart fine salt, mixed with molasses until the color is about that of light brown sugar; rub the pieces of meat with the mixture, and when done, let all stick to it that will. Pack in a keg or half-barrel, that the pickle may cover the meat, and let it remain forty-eight hours; at the end of that time, enough pickle will be formed to cover it. Take it out and hang in a suitable place for drying. Allow all the mixture to adhere to the meat that will.--Mrs. A. M. D.