Question.—G. E. O’F. writes—Can you furnish me with a recipe for making (Postromer) Peppered Beef? I am a user of your goods and will be under obligations to you for this information.

(Copyrighted by B. Heller & Co.; Reprint Forbidden)

Answer.—We do not clearly understand your question. If you mean cured Briskets that are covered with red pepper, or Paprika Compound, and then smoked, you can proceed as follows:

Cure your boneless briskets in corned beef brine with garlic in it. You will find a formula for this in our book, “Secrets of Meat Curing and Sausage Making,” a copy of which we are sending you. After the meat is cured, and before you place it in the smoke-house, rub our Chile Powder all over the outside of it, and then smoke it. Or, you can smoke it and cook it, and then rub the Chile Powder over it after it is cooked. In this way, you will use less Chile Powder.

If this does not fully answer your question write us again giving us more complete statement of what is desired.