manoaction
Well-Known Member
I've been wanting to try a dry cured meat, but my family are cattle ranchers so pork has a bit of a familial taboo (don't speak about chicken to them) in addition to the fact that we're always knee deep in beef. (1st world problems...)
Restricting myself just to beef, I discovered Bresaola, and I've started a project.
I grabbed a 5lb pike's peak roast (a low round roast usually meant for hamburger) out of the freezer and have started my process.
My cure is...
10T Kosher Salt
2 T Sugar
2 T Whole Black Pepper
4t Thyme
2t Rosemary
1/2t Whole Cinnamon
1/2t Whole Clove
I tossed everything except the salt and sugar into a grinder to powder it. Mixed it all together before rubbing it into the roast.
I've suspended the rubbed roast a little bit above the bowl using would skewers, tented it with foil, and plan on leaving it in the fridge for five days.
I plan to dust it off, wet and re rub it with more cure and then repeat after another five days.
At fifteen days I plan on brushing it off, cold smoking it with pecan for a day or so, wrapping in butcher paper and hanging it in my crawl space for a month or two.
Do you all have tips, warnings, or corrections to this plan?
post grinding and rubbing....
Restricting myself just to beef, I discovered Bresaola, and I've started a project.
I grabbed a 5lb pike's peak roast (a low round roast usually meant for hamburger) out of the freezer and have started my process.
My cure is...
10T Kosher Salt
2 T Sugar
2 T Whole Black Pepper
4t Thyme
2t Rosemary
1/2t Whole Cinnamon
1/2t Whole Clove
I tossed everything except the salt and sugar into a grinder to powder it. Mixed it all together before rubbing it into the roast.
I've suspended the rubbed roast a little bit above the bowl using would skewers, tented it with foil, and plan on leaving it in the fridge for five days.
I plan to dust it off, wet and re rub it with more cure and then repeat after another five days.
At fifteen days I plan on brushing it off, cold smoking it with pecan for a day or so, wrapping in butcher paper and hanging it in my crawl space for a month or two.
Do you all have tips, warnings, or corrections to this plan?
post grinding and rubbing....