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Smoked Beef

To each twelve pounds of beef rub in the following mixture: One pint of salt, a breakfast cupful of brown sugar, the same amount of molasses, and half a teaspoonful of pounded saltpeter. After rubbing it well into the beef, allow it to lie in the mixture, turning it over several times, for ten days, when drain, rub bran over it, and hang in the smoke-house to smoke for several days.