There is no one specific recipe for drying beef, as the method can vary depending on the desired results. However, in general, the beef is first trimmed of any excess fat and then cut into thin strips. The strips are then placed on a rack in a cool, dry place, such as a pantry or basement, and left to air dry for several days. Once the beef is dry, it can be ground into powder or flakes, or stored in an airtight container for future use.
good fresh-killed beef (the rounds).
Mix the last 3 ingredients well, rubbing out all the lumps.
Divide themixture into 3 equal portions.
Place meat in a large bowl and rubthoroughly with one portion of the above mixture.
Let stand 1 day.
Followsame procedure on second and third days.
Turn meat several times a day.
Allow meat to remain in bowl for 7 more days, then hang in a warm placeuntil meat stops dripping.
Whe dripping has stopped, hang in a cool shedabout 6 weeks to dry thoroughly.
Wrap meat in clean muslin bags and keep incool place.
If in 6 months meat becomes too dark, soak it in cold water for24 hours and wipe dry.
Wrap again in muslin bags and hang in cool place.