Curing Meat

3 pounds non-iodized salt
4 tablespoons allspice
5 tablespoons ground black pepper

Mix these ingredients together thoroughly, You may need more or less of this mixture depending on the amount of meat you are curing.

Take the ham of a deer, elk, and as soon as possible after killing, dissect the thigh, muscle by muscle. Anyone can learn to do this by following up with the knife the natural divisions between the the muscles. With big game like elk, some of the muscles of the thigh are so thick they require to be split in two. A piece of meat should not exceed five inches in thickness. Skin off all enveloping membranes, so the the curative powder will come in direct contact with the raw, moist flesh. The flesh must be sufficiently fresh and moist so that the preservative will readily adhere to it. The best size for pieces of meat to be cured by this process is not over a foot long, six or eight inches wide and four inches thick.

When each piece has been neatly and skilfully prepared, rub the powder upon every part of the surface, and let the mixture adhere as much as it will. Then hang up each piece of meat by tying a string through a hole in the meat in the smaller end, and let it dry in the wind. If the sun is hot, keep the meat in the shade; but in the North, the sun helps the process. Never let the meat get wet. If the weather is rainy for a long period, hang your meat-rack where it will get heat from the campfire, but no more smoke than is unavoidable, and cover at night with a piece of canvas.

Meat prepared this way is not good for eating until it is about a month old, and then slice it thin.