Dried Beef Cure
Dried beef cured with salt, sugar, and saltpeter, then smoked for rich, smoky flavor. Perfect for charcuterie lovers and those enjoying traditional preserved meats.
Ingredients
Instructions
- Mix salt, sugar, and saltpeter together, mashing all lumps, then divide into three portions.
- Cut pieces of meat lengthwise with the grain so that slices will be crosswise.
- Select meat pieces not more than 5 pounds each for best results.
- Place meat in a large container and rub thoroughly with one portion of the salt mixture.
- Repeat the rubbing process on days two and three.
- Turn the meat several times a day and let stand for 7 days.
- Hang the meat in a warm place to drip.
- When dripping stops, rub the meat with hickory smoke wash.
- Hang the meat in a cool place for 6 weeks before slicing.
Nutrition & Diet Analysis (per serving)
159
kcal
8% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).