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Classic
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page 24
In about ten days it will look red and be fit for the table, but it will be red
much sooner when the brine becomes older. The best time to begin to salt beef is
the latter end of October, if the weather be cool, and from that time have it in
succession. When your beef is taken out of the tub, stir the salt about to dry,
that it may be ready for the next pieces. Tongues are cured in the same manner.
TO DRY BEEF FOR SUMMER USE.
THE best pieces for this purpose are the thin briskets, or that part of the
plate which is farthest from the shoulder of the animal, the round and rib
pieces which are commonly used for roasting. These should not be cut with long
ribs and the back-bones must be sawed off as close as possible, that the piece
may lay flat in the dish. About the middle of February, select your beef from an
animal well fatted with corn, and which, when killed, will weigh one hundred and
fifty per quarter- larger oxen are always coarse. Salt the pieces as directed,
let them lie one fortnight, then put them in brine, where they must remain three
weeks: take them out at the end of the time, wipe them quite dry, rub them over
with bran, and hang them in a cool, dry, and, if possible, dark place, that the
flies may not get to them: they must be suspended, and not allowed to touch any
thing. It will be necessary, in the course of the summer, to look them over
occasionally, and after a long wet season, to lay them in the sun a few hours.
Your tongues may be dried in the same manner. Make a little hole in the root,
run a twine through it, and suspend it. These dried meats must be put in a good
quantity of water, to
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