| 1 | ** good fresh-killed beef (the rounds).?mix the last 3 ingredients well, rubbing out all the lumps. |
| 2 | Divide the mixture into 3 equal portions. |
| 3 | Place meat in a large bowl and rub thoroughly with one portion of the above mixture. |
| 4 | Let stand 1 day. |
| 5 | Follow same procedure on second and third days. |
| 6 | Turn meat several times a day. |
| 7 | Allow meat to remain in bowl for 7 more days, then hang in a warm place until meat stops dripping. |
| 8 | Whe dripping has stopped, hang in a cool shed about 6 weeks to dry thoroughly. |
| 9 | Wrap meat in clean muslin bags and keep in cool place. |
| 10 | If in 6 months meat becomes too dark, soak it in cold water for 24 hours and wipe dry. |
| 11 | Wrap again in muslin bags and hang in cool place |
