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

   Cut strips of beef following the grain of muscle. Make strips 2 inches wide and 
1 inch thick.  Best made during cool dry weather if possible.

   Salt the beef by rubbing the mixture in well and leave in the basin of salt 
mixture overnight.  Dip a cloth in vinegar, wring dry and wipe the beef well.

   Hang the strips of beef in a cool, dry, well ventilated place until dry.

   You can also hang the beef on an oven rack placed in the top slot of the oven.  
Dry the beef on low heat.

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