Rub hard on all sides with a mixture of nine parts of salt to one of saltpetre, until the meat will take no more and the salt lies dry upon it. Repeat this rubbing daily for three days, keeping the meat in a cold place. On the fourth day wipe each piece dry and clean, and put into pickle.

For the pickle mix five gallons of water, one gallon of salt, four ounces of saltpetre and one and a-half pounds of brown sugar; boil ten minutes, let it get perfectly cold; pack down the beef, and pour the pickle over the top.

Look at your meat every week to see if it is keeping well. If not, wipe clean, rinse with clear water, rub in dry salt, and put into other and stronger pickle.

This is an Old Virginia plantation recipe and warranted good.