Categories: Beef 
      Yield: 10 servings 
  
      3 lb Salt                              1/2 ts Saltpeter 
    1/2 c  Molasses or brown sugar           1/2 ts Baking soda 
      2 ga Water                           
  
  It is best to cut the meat into 4-6 lb  pieces.  Have a barrel ready and 
  spread a layer of Salt on the bottom. Rub ea ch piece of the meat with a 
  mixture of Salt and Pepper and pack down in layers, covering ea ch with a 
  layer of Salt.  The top layer should be of Salt.  Let stand overnight. In 
  the morning pour on the brine made by mixing all of the ingredi- ents 
  together, using 1 recipe for ea ch 25 lb s of meat. (Dissolve the 
  ingredients in the 2 gallons of Water stirring until the Salt is dissolved. 
  Test with an Egg; if it floats, fine, if not, add more Salt.) Pour over the 
  packed Salted meat and if necessary pour on more Water to cover the meat. 
  Invert a dish over it and put a heavy weight on it, to be sure that the 
  meat will not float.  It may be used in 2-3 weeks. For 100 lb s of meat 
  double all of the ingredients.