Pastramized Beef

Directions

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.

A large goose may be also treated this way to make a delicious treat.