Instructions: ** Good fresh-killed beef (the rounds).

Mix the last 3 ingredients well, rubbing out all the lumps. Divide the mixture into 3 equal portions. Place meat in a large bowl and rub thoroughly with one portion of the above mixture. Let stand 1 day. Follow same 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 place until meat stops dripping. Whe dripping has stopped, hang in a cool shed about 6 weeks to dry thoroughly. Wrap meat in clean muslin bags and keep in cool place. If in 6 months meat becomes too dark, soak it in cold water for 24 hours and wipe dry. Wrap again in muslin bags and hang in cool place.

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