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59 If You Would Make Good Smoked beef


This is an excerpt from Das Kuchbuch der Sabina Welserin
(Germany, 16th century - V. Armstrong, trans.)
The original source can be found at David Friedman's website

59 If you would make good smoked beef. Then prepare the meat for smoking, as wide as three man's fingers, and salt it well so that it becomes white from the salt, and when the salt has dissolved, then skim it off and pour it over again or from the bottom to the top, so that the salt comes over it all. And when it has laid for four days in the salt, then hang it up and smoke it with juniper twigs. Let it hang for three days, then it is very red.

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