Dried Beef Cure - cooking recipe

Ingredients

20 lb. fresh beef or venison
2 c. salt
1 tsp. saltpeter
1/4 lb. brown sugar
hickory smoke wash

Preparation

Mix salt, sugar and saltpeter together, mashing all lumps. Divide in 3 portions.
Cut pieces of meat lengthwise with grain so that slices will be crosswise.
These pieces are best if not more than 5 pounds.
Place meat in a large container and rub thoroughly with one portion of the salt mixture.
Follow the same procedure the second and third days.
Turn several times a day and let stand for 7 days.
Then hang in a warm place to drip.
When dripping stops, rub with hickory smoke wash.
Hang in cool place for 6 weeks before slicing.