Favorite 18 & 19th century receipts?

 I don't recall ever having eaten Hormel dried beef but everyone I offered the boiled beef to (including me) says, "this reminds me of something..."
 I don't know if it was the flavor but definitely the consistency.
 I was wondering about the continuing curing process.
 I'm not seeming to figure out the post a pic process but I have a pic of the center of the chunk and its still a pale pink.
 I was a little concerned that if not eaten rather quickly it would cause the rest to go rancid.
 What I also did in camp was to cure a side of bacon from the young pig I recently harvested.
 I used the same recipe of 50/50 pure cane sugar and Kosher salt that I use to make Grav Lox and I cured it in a ziploc bag in my cooler for 2 days.
 It was also a hit!!