Dried and Smoked Beef
For this purpose have as much as you want cut off from a fine round. Mix together two ounces of saltpetre, (finely pounded) rub it into the meat, cover it, and let it stand a day. Then mix together half a pound of bay-salt, an ounce of black pepper, half an ounce of ground ginger, and an ounce of pounded mace, and a quarter of an ounce of powdered cloves. Rub this mixture well into the beef, put it into a deep pan, and let it lie in this pickle two weeks, turning it every day. Then hang it up in a smoke-house, and smoke it over a fire made of corn-cobs, or maple chips. Never use pine for smoking.
It may be eaten chipped at tea, or what is much better, stewed and warmed in a skillet. Venison may be spiced, dried, and smoked in the same manner.