Recipe Manuscript

To Make Dry'D Beef

Name: To Make Dry'D Beef
Prep time: PTPT1H
Cook time: PTPT0M
Yield: 30
Cuisine: European
Ingredients: 11 kg beef brisket (thick end, flat cut if necessary); 56 g food grade saltpeter (potassium nitrate), divided; 200 g coarse sea salt; 30 g bay salt (or smoked/flavored sea salt as substitute); 450 g brown demerara sugar

1700

From the treasured pages of Receipt book

Unknown Author

Renaissance (1400 - 1700)European Intermediate Dinner Lunch Snack

Original Recipe • 1700

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Make Dry'D Beef

"Take 24 pound of the thick end of the Brisket rub in an ounce of salt Peter, finely beaten in every place, let it lye a Night and a day, then take an ounce more of salt Peter finely beat with four large handfulls of common salt, and a handfull of bay salt and a pound of coarse sugar, mix all this together and warm it in a stew pan, but be sure not to melt it, while it is hott, rub it all over the Beef, then let it lye till it melts into brine, then turn it twice every day and bast it with the brine and so let it lye almost three weeks then dry it as Bacon"

Note on the Original Text

The recipe is written in a continuous, conversational tone, typical of early 18th-century manuscripts. Measurements are given by weight (pounds, ounces, handfuls) but lack precision—reflecting a hands-on, practical approach suited to experienced cooks. Spelling ('lye' for 'lie', 'salt Peter' for 'saltpeter') and syntax are archaic, but instructions are detailed and methodical. The process relies on repetition and observation—turning, basting, and waiting—rather than strict timing or temperature control, and relies on local ingredients and tools of the time.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book - Click to view recipe in book

Title

Receipt book (1700)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1700

Publisher

Unknown

Background

A delightful glimpse into the kitchens of the early 18th century, this historic culinary manuscript promises a feast of recipes, remedies, and perhaps a pinch of mystery. Expect both practical fare and elegant inspiration for the curious cook.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe hails from an English household manuscript circa 1700—a time when salting and drying were crucial preservation methods for meat. Saltpeter, commonplace in early modern kitchens, helped preserve color and extend shelf life, while sugar and flavored salts enriched the flavor and improved texture. Bay salt was a coarse, strong sea salt from the Bay of Biscay, sought after for its assertive mineral tang. At this time, beef was a precious resource, often prepared for winter or times when fresh meat was scarce. These elaborate curing processes also reflected the increasing sophistication and scientific approach to food preservation among the English gentry.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the early 18th century, this recipe would be prepared using a large wooden or ceramic trough or tub for salting and curing. Mortar and pestle would be employed for finely grinding saltpeter. A stew pan—typically made of copper or iron—was used for gently warming the cure mixture. Turning and basting was done by hand, using simple spoons or ladles. For drying, the beef would be hung in a chimney, larder, or cool pantry, often near gentle smoke if available, much like bacon or ham, to finish the process naturally.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

1 hr

Cook Time

0 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

24 lbs beef brisket (thick end, flat cut if necessary)
2 oz (about 3 tbsp) food grade saltpeter (potassium nitrate), divided
7 oz (about 1/2 cup plus 2 tbsp) coarse sea salt
1 oz (about 2 tbsp) bay salt (or smoked/flavored sea salt as substitute)
1 lb (2 1/4 cups packed) brown demerara sugar

Instructions

Begin with approximately 24 lbs of beef brisket (use the thick end if possible).
Rub 1 oz (about 1 1/2 tbsp) of finely ground saltpeter (potassium nitrate; food grade) thoroughly over the surface of the meat.
Let the brisket rest for 24 hours in a non-reactive dish or tray, covered and refrigerated.
After this initial curing, mix another 1 oz (about 1 1/2 tbsp) of saltpeter, 7 oz (about 1/2 cup plus 2 tbsp) of common salt (coarse sea salt), 1 oz (about 2 tbsp) of bay salt (or substitute with smoked or flavorful sea salt), and 1 lb (2 1/4 cups packed) of brown demerara sugar.
Gently warm this mixture in a pan—do not melt or caramelize the sugar—just warm enough that the mixture becomes fragrant and cohesive.
While still warm, rub this curing mixture thoroughly over the beef.
Allow the brisket to cure in its dish (again, covered and refrigerated), turning and basting the meat in the resulting brine twice daily for nearly 3 weeks (about 20 days).
Finally, remove the beef from the brine, pat dry, and air-dry in a well-ventilated, cool area (optionally using a fan or fridge) for several days, as you would with homemade bacon.

Estimated Calories

650 per serving

Cooking Estimates

This recipe involves mixing and rubbing cures onto the beef brisket, then letting it cure for about 3 weeks in the fridge. There is very little active work, with most of the time being hands-off. The calorie estimate is for a typical 250g serving after the brisket is cured and trimmed.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.