Your butcher will furnish you with a joint of a prime young beef, cut
handsomely, and shaped for the purpose. Hang it as long as prudent,
then rub it well in all parts with coarse sugar, and turn it every
second day for six days, then mix well,
Bay salt 1 lb.
Common or rock salt 1 lb.
Foots of coarse sugar 1 lb.
Saltpetre 1 oz.
Old stale ale 1 quart
These are allowed for each ten pounds of meat. Let the rubbing in of
this mixture be sedulously observed for three weeks, and then only
the turning every second day, two weeks longer, the pickle having
been boiled up again and well skimmed, adding twenty per cent. of the
ingredients to replenish the strength. Now take up and dry your meat,
and give it a nice firm covering of oatmeal and bran mixed and warmed;
hang it in the fresh air a week, changing its position, so that all
the juices may not be at one end of it. Smoke it a month with oak lops
and sawdust, fern or short grass turfs, and plenty of beech and birch
chips. Store it in malt cooms and charcoal, and let it not be molested
for four months.