Hung Beef――a Shropshire Sirloin
A historical recipe from The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish, by Anonymous (1864).
A historical recipe
The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish; also, the art of pickling and the preservation of fruits and vegetables, by Anonymous (1864). Project Gutenberg eBook #71687.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish, by Anonymous (1864). Digitised by Project Gutenberg, eBook #71687 (https://www.gutenberg.org/ebooks/71687). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- 1 lb. Juniper berries
- 1 oz. Shalots
- 1 oz. Black pepper
- 1 oz. Turn
- 1½ lb. Bay salt
- 1 lb. Persist
Method
- From the sirloin of a grass-fed young Scot, or prime heifer, the butcher should take off the superfluous suet of the under side, so as to leave the joint handsome, and when it has hung up a week in cold weather, rub it well in every part with Coarse sugar 1 lb.
- Juniper berries, bruised 1 oz.
- Shalots, minced 1 oz.
- Black pepper, ground 1 oz.
- Turn the meat and continue the rubbing three days, when you may add Rock or common salt 1½ lb.
- Bay salt, pounded 1 lb.
- Treacle 1 lb.
- Persist in this course four days longer, when it will be sufficient to turn it only every second day, and baste it with the liquor ten minutes each time.
- When it has thus laid fourteen days more, it may be taken up, wiped dry, and suspended in a quick current of air, and bound round with broad tape, so that it may be turned upside down occasionally, to prevent the juices settling in one part.
- When dried sufficiently, rub coarse oatmeal or bran, first well heated, all over the joint, and hang it in your chimney to be smoked, three days only, with Beech chips 2 parts Peat 2 parts Oak sawdust 2 parts which will impart scarcely any flavour of the smoke for observe, it is “Hung Beef.”