I have a piece of an eye of round roast, probably 1.5-2 lbs. Been thinking about curing it but have never cured a cut of beef like this. Sam's post of the cured pork shoulder reminded me I wanted to seek the guidance of the folks on the forum about curing beef.
Thinking about curing and then using a pastrami rub on it to smoke it.
Any thoughts, guidance or suggestions would be more than appreciated.
Watching this one!
If you follow Habs pastrami recipe, it should turn out great.
One of the factors in curing is meat thickness. When I make pastrami out of a cut other than brisket, I just make sure that the thickest portion is no thicker than a typical brisket flat, about 2.5 or three inches. That will ensure that your meat will cure all the way through in the 7 days. If it is too thick you will end up with an uncured "stripe" at the center of the meat. No real harm since I assume you aren't curing for preservation, but presentation wise it is not desirable.
If your eye round is typical of the ones I used to buy at Sams club, you may want to slice in in half lengthwise, so if it is round you will have 2 long "D" shaped pieces.
Thanks for the advice Randy. I was thinking about curing it much like a Canadian Bacon as I am not looking for a corned beef flavor. Funny thing is I'm not sure what flavor I'm looking for at all. ;D Just playing. May rethink the pastrami rub altogether and use Zach's Brisket Rub. I don't know. Like I said, just playing.
Any thoughts about curing like CB and using Zach's?
Kynola if you have Ryteks book look at the recipe on page 319 "Peppered Beef Rounds" it says to use top or bottom rounds. If you don't have it let me know and I will type it up for you.
I am looking forward to this.
Quote from: KyNola on December 09, 2012, 07:54:51 AM
Thanks for the advice Randy. I was thinking about curing it much like a Canadian Bacon as I am not looking for a corned beef flavor. Funny thing is I'm not sure what flavor I'm looking for at all. ;D Just playing. May rethink the pastrami rub altogether and use Zach's Brisket Rub. I don't know. Like I said, just playing.
Any thoughts about curing like CB and using Zach's?
With the process being virtually the same, only the flavoring spices are different. I have not cured beef without the pepper and coriander, but I have done CB with just the "base"
I think you will have somewhat of a "corned beef" flavor. I think that the reaction of the cure with the meat results in much of that flavor, much in the same way curing pork tastes (somewhat) like bacon, regardless of what spices you may use.
Then again, I've never cured beef with just the basic cure mix. I would like to say that next time I do pastrami that I could set some beef aside for a test, but I'm afraid there would be a revolt. "what do you mean there will be x lbs LESS Pastrami?"
I am curious to hear your results.
Quote from: Tenpoint5 on December 09, 2012, 08:07:49 AM
Kynola if you have Ryteks book look at the recipe on page 319 "Peppered Beef Rounds" it says to use top or bottom rounds. If you don't have it let me know and I will type it up for you.
Chris, I don't have the book but thanks for reminding me about a book I do have. "Cured" by Lindy Wildsmith. Will check that one for reference and guidance as I am truly winging this experiment.
Randy, you may be correct about the corned beef flavor. That's why I was leaning more to the CB type cure but your theory makes perfect sense to me.
Just got the 2 lb piece of beef out of the freezer to thaw. Will report back as this goes along.
here it comes I will type it and post it
PEPPERED BEEF ROUNDS
Ingredients for 10 lbs
2 1/2 gallons ice water
1 cup Cure #1
1 lb Salt
2 lbs powdered dextrose
Use pieces of top or bottom rounds, about 4-5" thick. Meat is pumped with brine, 10% of the weight of the meat. The meat is then generously rubbed with cracked black pepper and laid down in aging container very tightly, with weighted wooden cover to press meat down. Add just enough brine to cover the meat and let it age for 7 days at 38-40ºF. Meat is removed and placed into a stockinette. Meat also can be laid flat if smokehouse screen is available. The smokehouse should be preheated to 130ºF with dampers wide open, until the surface of the meat is dry. Temperature then is raised to 155ºF with damper 1/4 open. Meat is smoked at this temperature for 4 hours. Smoke then is shut off and the temperature is raised to 210ºF until the internal temperature of the meat is 165ºF. Meat is then placed in cooler for 24 hours before slicing.
This recipe is as written in Great Sausage Recipes and Meat Curing by Rytek Kutas Copyrite 2007 by The Sausage Maker, Inc.
Thanks Chris. Interesting method.
Today I began the curing. It is a 2 pound eye of round. I used the dry cure for Canadian Bacon; 1 tbsp MTQ, 1 tsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder per pound of meat so the measurements are doubled. I liked the idea of the onion and garlic with the beef. Vac sealed and into the frig for probably a week.
More to come later.
Quote from: KyNola on December 11, 2012, 02:07:42 PM
Today I began the curing. It is a 2 pound eye of round. I used the dry cure for Canadian Bacon; 1 tbsp MTQ, 1 tsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder per pound of meat so the measurements are doubled. I liked the idea of the onion and garlic with the beef. Vac sealed and into the frig for probably a week.
More to come later.
Sorry I just saw the post.
I think everyone has given great suggestions.
I have cured pork, lamb and beef having great results. I tend to prefer the dry cure but both produce great results.
Looking forward to see how it turns out.
Quote from: Tenpoint5 on December 09, 2012, 08:39:26 AM
PEPPERED BEEF ROUNDS
Ingredients for 10 lbs
2 1/2 gallons ice water
1 cup Cure #1
1 lb Salt
2 lbs powdered dextrose
Use pieces of top or bottom rounds, about 4-5" thick. Meat is pumped with brine, 10% of the weight of the meat. The meat is then generously rubbed with cracked black pepper and laid down in aging container very tightly, with weighted wooden cover to press meat down. Add just enough brine to cover the meat and let it age for 7 days at 38-40ºF. Meat is removed and placed into a stockinette. Meat also can be laid flat if smokehouse screen is available. The smokehouse should be preheated to 130ºF with dampers wide open, until the surface of the meat is dry. Temperature then is raised to 155ºF with damper 1/4 open. Meat is smoked at this temperature for 4 hours. Smoke then is shut off and the temperature is raised to 210ºF until the internal temperature of the meat is 165ºF. Meat is then placed in cooler for 24 hours before slicing.
This recipe is as written in Great Sausage Recipes and Meat Curing by Rytek Kutas Copyrite 2007 by The Sausage Maker, Inc.
Gracias.
Quote from: SamuelG on December 12, 2012, 06:58:06 PM
Quote from: Tenpoint5 on December 09, 2012, 08:39:26 AM
PEPPERED BEEF ROUNDS
Ingredients for 10 lbs
2 1/2 gallons ice water
1 cup Cure #1
1 lb Salt
2 lbs powdered dextrose
Use pieces of top or bottom rounds, about 4-5" thick. Meat is pumped with brine, 10% of the weight of the meat. The meat is then generously rubbed with cracked black pepper and laid down in aging container very tightly, with weighted wooden cover to press meat down. Add just enough brine to cover the meat and let it age for 7 days at 38-40ºF. Meat is removed and placed into a stockinette. Meat also can be laid flat if smokehouse screen is available. The smokehouse should be preheated to 130ºF with dampers wide open, until the surface of the meat is dry. Temperature then is raised to 155ºF with damper 1/4 open. Meat is smoked at this temperature for 4 hours. Smoke then is shut off and the temperature is raised to 210ºF until the internal temperature of the meat is 165ºF. Meat is then placed in cooler for 24 hours before slicing.
This recipe is as written in Great Sausage Recipes and Meat Curing by Rytek Kutas Copyrite 2007 by The Sausage Maker, Inc.
Gracias.
Sam and any others interested in this recipe. I have a call into the sausage maker on this recipe. My question is if this may be a misprint in the book. As the required amount of dextrose for a 25 lb ham is 2/3 cup this recipe is calling for 2 pounds of dextrose for a 10 pound round. My thoughts are that this may be a a typo and it should read 2 cups instead of 2 pounds. Waiting for a response.
Found this if it helps.
Powdered Dextrose,
Used in processing semi-dry cured and dry-cured sausages. A sweetener with only 70% as sweet as regular sugar. A nutrient for lactic acid organisms that help in fermentation, giving the tangy flavor. Dextrose is heavier than meat and forces itself into the cells of the meat.
Use 2-5 Tb. powdered dextrose per 10 lbs. of meat. 1 Lb. 8 oz. powdered dextrose will process approximately 200 lbs. of meat
Really enjoyed reading this post. I have not posted for quite a while for various reasons but am looking at doing something similiar. Recently made my first Canadian Bacon using a Habs recipe and got very positive reviews. The first thing that came to mind after trying the cured pork loin was how a cured beef loin would turn out. My dad many years ago when I was a kid made beef bacon using flank from beef we raised ourselves. We all whined about it until we got used to the flavor and when we ran out of the beef bacon of course whined about having to go back to store bought pork bacon. Any rate will be looking at this to see the outcome and will hopefully produce some cured beef of my own in the near future.
Quote from: Tenpoint5 on December 14, 2012, 08:26:13 AM
Quote from: SamuelG on December 12, 2012, 06:58:06 PM
Quote from: Tenpoint5 on December 09, 2012, 08:39:26 AM
PEPPERED BEEF ROUNDS
Ingredients for 10 lbs
2 1/2 gallons ice water
1 cup Cure #1
1 lb Salt
2 lbs powdered dextrose
Use pieces of top or bottom rounds, about 4-5" thick. Meat is pumped with brine, 10% of the weight of the meat. The meat is then generously rubbed with cracked black pepper and laid down in aging container very tightly, with weighted wooden cover to press meat down. Add just enough brine to cover the meat and let it age for 7 days at 38-40ºF. Meat is removed and placed into a stockinette. Meat also can be laid flat if smokehouse screen is available. The smokehouse should be preheated to 130ºF with dampers wide open, until the surface of the meat is dry. Temperature then is raised to 155ºF with damper 1/4 open. Meat is smoked at this temperature for 4 hours. Smoke then is shut off and the temperature is raised to 210ºF until the internal temperature of the meat is 165ºF. Meat is then placed in cooler for 24 hours before slicing.
This recipe is as written in Great Sausage Recipes and Meat Curing by Rytek Kutas Copyrite 2007 by The Sausage Maker, Inc.
Gracias.
Sam and any others interested in this recipe. I have a call into the sausage maker on this recipe. My question is if this may be a misprint in the book. As the required amount of dextrose for a 25 lb ham is 2/3 cup this recipe is calling for 2 pounds of dextrose for a 10 pound round. My thoughts are that this may be a a typo and it should read 2 cups instead of 2 pounds. Waiting for a response.
Gracias
Quote from: Tenpoint5 on December 14, 2012, 08:26:13 AM
Quote from: SamuelG on December 12, 2012, 06:58:06 PM
Quote from: Tenpoint5 on December 09, 2012, 08:39:26 AM
PEPPERED BEEF ROUNDS
Ingredients for 10 lbs
2 1/2 gallons ice water
1 cup Cure #1
1 lb Salt
2 lbs powdered dextrose
Use pieces of top or bottom rounds, about 4-5" thick. Meat is pumped with brine, 10% of the weight of the meat. The meat is then generously rubbed with cracked black pepper and laid down in aging container very tightly, with weighted wooden cover to press meat down. Add just enough brine to cover the meat and let it age for 7 days at 38-40ºF. Meat is removed and placed into a stockinette. Meat also can be laid flat if smokehouse screen is available. The smokehouse should be preheated to 130ºF with dampers wide open, until the surface of the meat is dry. Temperature then is raised to 155ºF with damper 1/4 open. Meat is smoked at this temperature for 4 hours. Smoke then is shut off and the temperature is raised to 210ºF until the internal temperature of the meat is 165ºF. Meat is then placed in cooler for 24 hours before slicing.
This recipe is as written in Great Sausage Recipes and Meat Curing by Rytek Kutas Copyrite 2007 by The Sausage Maker, Inc.
Gracias.
Sam and any others interested in this recipe. I have a call into the sausage maker on this recipe. My question is if this may be a misprint in the book. As the required amount of dextrose for a 25 lb ham is 2/3 cup this recipe is calling for 2 pounds of dextrose for a 10 pound round. My thoughts are that this may be a a typo and it should read 2 cups instead of 2 pounds. Waiting for a response.
Although they couldn't give me a definitive answer. The agreement is that the recipe should probably read 2 cups of dextrose instead of 2 pounds. Which is what I will be using after I pick up a bottom round on Monday I hope
OK guys, need your help. The cured beef I started two weeks ago is still in the frig, cure applied and vac sealed. Had intended to have it done before now but time got away from me. Had intended to get it out today, soak it and allow to air dry over night and smoke tomorrow. Well, Mr. Blizzard showed up and dumped a load of heavy wet snow, wicked winds and low's in the teens.
My question is, since the piece of beef is still vac sealed with the cure still there is the beef safe to hold for a couple days longer? My initial guess is that it is safe as I see bacon curing for as long as 3 weeks but I just wanted the professionals opinions.
Thank you for your advice.
I think it should be good yet
I would be ok with it. But id definately fry a slice or two first to taste. You may want to remove some salt setting that long.
I have held it over many times, never had any issues.
Quote from: SamuelG on December 26, 2012, 08:32:42 PM
I have held it over many times, never had any issues.
Ditto
Thanks everyone! It helps me to have some reassurance sometimes.
KyNola! No way you need more confidence! I have watched and enjoyed your talent for a while now. You always create great meats. Smoke on my friend!
Quote from: viper125 on December 27, 2012, 07:07:26 AM
KyNola! No way you need more confidence! I have watched and enjoyed your talent for a while now. You always create great meats. Smoke on my friend!
Thanks V but this was uncharted territory for me. I've cured lots of meat but never a piece for that long. I made the decision to throw it away last night after hearing the latest local weather forecast for the next couple of days. First, an opportunity for freezing rain and sleet followed up by another 1-3 inches of snow. Granted, I realize I don't live in AK or Canada where the weather we are having would be like a summer's day for those folks, but at 60 years old smoking in cold, wet, sleeting, snowy weather is not my idea of fun and would be pushing 3 weeks on that piece of meat.
An epic fail on my part but that's life. At least it was only a 2 lb piece of meat and not some expensive load of meat. :)
Quote from: KyNola on December 28, 2012, 07:49:30 AM
Quote from: viper125 on December 27, 2012, 07:07:26 AM
KyNola! No way you need more confidence! I have watched and enjoyed your talent for a while now. You always create great meats. Smoke on my friend!
Thanks V but this was ubcharted territory for me. I've cured lots of meat but never a piece for that long. I made the decision to throw it away last night after hearing the latest local weather forecast for the next couple of days. First, an opportunity for freezing rain and sleet followed up by another 1-3 inches of snow. Granted, I realize I don't live in AK or Canada where the weather we are having would be like a summer's day for those folks, but at 60 years old smoking in cold, wet, sleeting, snowy weather is not my idea of fun and would be pushing 3 weeks on that piece of meat.
An epic fail on my part but that's life. At least it was only a 2 lb piece of meat and not some expensive load of meat. :)
I would have tossed it in the freezer.
Well I hear that about the 60 year thing. Made it my self this year. But thats' why I smoke inside the garage. Wouldn't try it with any thing other then a electric. But with proper care and setup I feel safe. Even being inside the house the R.A. kills me among a lot o other stuff. And like you I also experiment in small amounts. Not only or fear o being safe, but sometimes even a good recipe to others is some thing I just don't like. Cant call that a failure on your part. Even Nasa scraps deals because o the weather! ;D I'm sure next time you'll have flying colors!
So sorry to hear that. It happens....been there too. Can be very frustrating.
I do the same, when it doubt I toss it.