Home cured beef

[SPG]

So first attempt at a home cure.

2 weeks in red wine, herbs garlic with a layer of olive oil to stop air in a dark area.

Took it out dried it off, covered in salt and left to hang under the stairs for 3 weeks wrapped in muslin.

Rinsed it all off and hey presto amazing smelling and tasting beef fillet (you need a fillet as the fat goes rancid, remove all the fat)

 

[Jasoncmor]

Looks lovely.
Can I ask, what do you do with it now? I've never done or seen this done before, can you just slice it up and eat it? Do you cut it into steaks, and cook it?

 

[BUDFORCE]

Sandwhich, some tomato, lettuce, spread both sides, maybe a cheeky bit of horseradish sauce.

Banging.....

 

[SPG]

You just slice it as thin as you dare, a little goes along way (really strong flavour) and use in a cold meat type of thing.

 

[DKong]

Made something similar with pork, coppa / capicola. Turned out really nice. Recipe was pretty simple, in salt for 3 days then cover in spices and hang / leave in fridge for 3 weeks.

 

[panthro]

I'd like to try this but too scared of catching botulism.

 

[ttaskmaster]

NVM