Hang a dressed dog carcass for 8 to 10 days at about 36°F and then debone it, retaining as large pieces as possible. Pack these in oak barrels in the following salt mixture for 7 days at 45° to 50F: for each 20 lbs. of meat, use 7 oz. salt, 1/6 oz. saltpeter, 1/3 oz. sugar, 1/3 oz. cracked black peppercorns, and ½ bay leaf. Repack the pieces after two days, putting those pieces which were on the bottom on the top. Liquid will be drawn from the meat. After 7 days, add some red wine containing crushed garlic to the brine that has been formed and leave for several more days. After this curing, wash the meat in warmish water, but don’t soak it. Run a piece of binging cord through the end of each piece of meat and press it between two boards in an open press (that is, with free air circulation between the pieces) in a drying room at a room temperature of 50°-55°F and 72 to 75 percent humidity for 5 to 6 weeks. After this pressing process, hang the pieces of meat freely in the same drying room for another 1 ½ to 4 ½ months (depending on their size).
Traditionally, dried dogmeat is served as paper-thin slices with a nice bock-bier
by Arthur Furrowfield