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Ingredients
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Beef
Method
Preparation
- 1
- 2
Applying the Cure
Rub the meat thoroughly with the curing mixture, ensuring it is evenly coated. Place the meat in a large resealable plastic bag or wrap it in plastic wrap.
- 3
Refrigeration
Refrigerate the meat for 3 to 4 weeks, turning it every few days to redistribute the cure. Make sure the meat remains covered in the curing mixture.
- 4
Drying
After the curing period, remove the meat from the bag and rinse off excess cure under cold water. Pat it dry with paper towels.
- 5
Aging
Hang the beef in a cool, dry place or a dedicated curing chamber at around 10-15°C (50-59°F) with good airflow. Allow it to dry for about 2 to 3 months until it hardens.
