Salt Beef

Refrigeration is a relatively recent development in historical terms, with household devices not being developed until the early 20th century. Settlers had to find ways of preserving meat and other foods if they were to last more than a couple of days, given the heat in the Australian climate for most of the year. Ice was unobtainable outside large towns and very expensive. Salting meat was a long-used method of preserving meat, especially on cattle stations where large amounts of meat needed to be kept for several weeks or months. This recipe is from Australian Colonial Cookery by Penelope Vigar (Rigby, Adelaide, 1977). Every householder would probably have had their own variations on this one.

Recipe:

• For every 100 pounds (45 kg) of beef, take 4 quarts (4.8 kg) of Liverpool refined salt, 4 ounces (125gm) of saltpetre, and 4 (2kg) pounds of brown sugar. Roll and mix together thoroughly.
• Rub the pieces of meat with the salt mixture.
• Pack them evenly and tightly in a cask, sprinkling the salt mixture over each layer.
• Press closely together with weights.
• The salt, sugar and meat juices will make all the brine that is necessary.
• Soak the meat in fresh water to dilute some of the salt before using it for a meal.