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)

 

[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.