Mix the Salt, Saltpeter, spices and Sugar together and then rub into the Beef forcing it into the meat.
Set into a pan, cover closely, and put into the refrigerator or a very cool place.
Turn every few days for 3 weeks, then smoke over a barbecue pit or in a smokehouse -- over very low heat for 4 hours.
It will keep well for some time in a cool place.
To prepare, cover with cold Water and cook until tender.
The length of cooking time depends on how long it was smoked.