smoke. Hang up the beef 3 or 4 days, till it becomes tender, but take
care it does not begin to spoil; then salt it in the usual way, either
by dry-salting or by brine, with bay-salt, brown sugar, saltpetre, and a
little pepper and allspice; afterwards roll it tight in a cloth, and
hang it up in a warm, but not hot place, for a fortnight or more, till
it is sufficiently hard. If required to have a little of the smoky
flavour, it may be hung for some time in a chimney-corner, or smoked in
any other way: it will keep a long time.
HUNTER'S BEEF.