Category : International Cuisine

Author : daddydude

Hits : 1654

Rating :


Date : 05/12/2002


Salting mixture:
1 lb salt
2 oz sugar
1 oz saltpeter
pepper and chili spices --
to taste


Cut strips of meat following the grain of
muscle. Make strips 2 inches wide and 1 inch thick. Best made during
cool dry weather if possible.
Salt the meat by rubbing the mixture in well and leave in the basin
of salt mixture overnight. Dip a cloth in vinegar, wring dry and
whip the meat well.
Hang the strips of meat in a cool, dry, well ventilated place until
You can also hang the meat on an oven rack placed in the top slot of
the oven. Dry the meat on low heat.

International Cuisine RECIPES
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