Curing whole sirloin tip roast for roast beef

[cgaengineer]

Would it be best to submerge in a brine? Inject? Dry rub? I'm not very familiar with brining but I've used my basic dry rub for bacon, ham and corned beef/pastrami.

This would be for sandwiches and my reason for curing is to extend shelf life and preserve flavor.

My other option it to cut it into pieces easier to manage and cure...


Chris Jones

Sent from my iPhone using Tapatalk

[GusRobin]

I personally don't add cure if I don't need to. i would cook it and vac seal and freeze what I would use later than within a week.

[cgaengineer]

I personally don't add cure if I don't need to. i would cook it and vac seal and freeze what I would use later than within a week.

I've tried that and didn't like the taste. Curing it like deli meat is what I'm after.


Chris Jones

Sent from my iPhone using Tapatalk

[Habanero Smoker]

I've never worked with a whole sirloin tip roast, so I'm not sure of it's thickness?

For me, if it is more than 4" thick, I generally will use a wet brine, and if the piece is really thick, I will inject 10% brine solution. If it is within the range of 3.5", I use either method, but prefer dry cure (brine).

Depending on the thickness either method in the below link would work.

Beef Pastrami

If you don't want the pastrami flavor, change the rub or don't add any rub at all. If you don't have juniper berries, just leave them out or substitute one teaspoon gin for every two berries called for in the recipe. Another substitute (I've never tried) is to use equal parts crushed bay leaves and caraway seeds. Juniper berries vary in size, but I find on average 20 - 24 berries per teaspoon.

[cgaengineer]

I've never worked with a whole sirloin tip roast, so I'm not sure of it's thickness?

For me, if it is more than 4" thick, I generally will use a wet brine, and if the piece is really thick, I will inject 10% brine solution. If it is within the range of 3.5", I use either method, but prefer dry cure (brine).

Depending on the thickness either method in the below link would work.

Beef Pastrami

If you don't want the pastrami flavor, change the rub or don't add any rub at all. If you don't have juniper berries, just leave them out or substitute one teaspoon gin for every two berries called for in the recipe. Another substitute (I've never tried) is to use equal parts crushed bay leaves and caraway seeds. Juniper berries vary in size, but I find on average 20 - 24 berries per teaspoon.

Thank you habs...the sirloin tip roast is something you get from SAMs...not sure if it's the real name for the cut. It's a large 10-13 pound roundish cut with a great bit of silver skin in one outside and a layer through inside. I bought on the other day and cut it into strip for fajitas and boiled everything that had meat I couldn't remove for beef stock, after this I fed what was left after boiling to my two girls (dogs).

At $2.77 per pound it's a pretty good value...I had about 1/2 pound of waste when I finished cutting, this would be less if slow roasted I'm sure.


Chris Jones

Sent from my iPhone using Tapatalk

[Kahunas]

I make cured beef all the time and always dry cure. I would cut the pieces down if it were in that large of a chunk. After curing I like to smoke it to 165, let it hang in netting or cheese cloth uncovered in the fridge for a few days then thin slice for sandwiches.

[beefmann]

i have done a sirloin tip like above,  Depending on size .. and the size of the slicer, cut it up first so the slicer can handle it, then rub it with your favorite beef rub let stand over night and  smoke with a milder wood like oak, maple or similar cook till 145 to 160... 150 i have found best for my  family... when finished  let stand using FTC for a couple of hours  then into fridge over night to firm up and slice 

[Habanero Smoker]

The Sam's Clubs in my area do not carry that cut; they don't even carry briskets (whole or flat).

As others have mentioned, slice it down. I generally will use a dry cure, but many like to wet brine. If you slice it to a thickness of 3" or so, you may want to try both methods to see which you prefer.

For a sirloin cut I generally will bring the internal temperature to about 140°F. I don't FTC; just ten foil during the resting stage, wrap it tightly in plastic for a few days; prior to using or preparing it for storage.

[cgaengineer]

Thanks fella's gonna try one this week.


Chris Jones

Sent from my iPhone using Tapatalk

[Swim Dad]

I was at Sam's monday and bought a whole sirloin TOP at 2.77 about 13 lbs.  Not an various expert on cuts of meat.  Not sure what the difference is between top and tip.   I wanted rare roast beef that did not taste like plastic.   I like deli meat, except for roast beef, all I have tried just taste weird to me.  The only one I found I liked was at a local grocery store here call Straubs.  That was 10 years ago, it was about $13/lb back then. 

cgaenineer, what brand of roast beef are you trying to mimic?  Would love to know of a good one.

You stated you didn't like it just smoked and frozen.  Do you think it was the freezing that made it bad, or just the slow cooking, without the brining?

I did mine similar to the recipes on the board.   Gave it a rub, smoked for 4 hours with oak at 210 until an IT of 133.  Then FTC for a couple of hours. 

It was to soft and juicy to slice so cut it up into about 6 hunks and in the freezer for hour to harden it up.  Sliced up a few pounds on the Magic Chef. Gave a couple lbs to the in laws and Vac sealed a couple hunks and one lb sliced.   Will check out the difference between the presliced frozen and chunks in a couple of weeks. 

[Swim Dad]

The Sam's Clubs in my area do not carry that cut; they don't even carry briskets (whole or flat).

As others have mentioned, slice it down. I generally will use a dry cure, but many like to wet brine. If you slice it to a thickness of 3" or so, you may want to try both methods to see which you prefer.

For a sirloin cut I generally will bring the internal temperature to about 140°F. I don't FTC; just ten foil during the resting stage, wrap it tightly in plastic for a few days; prior to using or preparing it for storage.

Just moved to STL from Omaha.  Had no problems getting whole packer cuts up there, but the one I went to here only has flats.   >:(   Maybe I will try a Costco, there is one close.  Been looking to join.

Can you point me to a recipe for how you do a roast beef with a dry cure? What does that do for the meat?  The whole brining/curing thing is something I would like to explore further.  Tried brining chicken once, it came out realy juicy and my wife liked, just tasted to salty for me.

[Habanero Smoker]

The Sam's Clubs in my area do not carry that cut; they don't even carry briskets (whole or flat).

As others have mentioned, slice it down. I generally will use a dry cure, but many like to wet brine. If you slice it to a thickness of 3" or so, you may want to try both methods to see which you prefer.

For a sirloin cut I generally will bring the internal temperature to about 140°F. I don't FTC; just ten foil during the resting stage, wrap it tightly in plastic for a few days; prior to using or preparing it for storage.

Just moved to STL from Omaha.  Had no problems getting whole packer cuts up there, but the one I went to here only has flats.   >:(   Maybe I will try a Costco, there is one close.  Been looking to join.

Can you point me to a recipe for how you do a roast beef with a dry cure? What does that do for the meat?  The whole brining/curing thing is something I would like to explore further.  Tried brining chicken once, it came out realy juicy and my wife liked, just tasted to salty for me.

It would be the same as making corned beef. My opinion, home made corned beef is far superior to anything you can purchase at the supermarket. You can use my pastrami recipe to cure the beef, just don't rub on the spice rub prior to smoking/roasting. If you choose, you can use another rub of your choice, that is not as spicy. Read the entire recipe. It contains two different curing methods, so you can choose either to dry or wet cure the meat. I have cured brisket flats, top round, and other cuts for the chuck.

Beef Pastrami
This recipe was written for brisket flats. If you are using a cut from the chuck or sirloin; I would take the internal temperature only to 140°F; 145°F maximum.

Curing will increase the salt taste. Saltiness is different for each individual, so making corned beef may make your roast beef too salty for you. Following the recipe you will read tips on how to reduce saltiness.

[CLAREGO]

they dont carry whole packers in my local store either but they do carry flats

[cgaengineer]

I was at Sam's monday and bought a whole sirloin TOP at 2.77 about 13 lbs.  Not an various expert on cuts of meat.  Not sure what the difference is between top and tip.   I wanted rare roast beef that did not taste like plastic.   I like deli meat, except for roast beef, all I have tried just taste weird to me.  The only one I found I liked was at a local grocery store here call Straubs.  That was 10 years ago, it was about $13/lb back then. 

cgaenineer, what brand of roast beef are you trying to mimic?  Would love to know of a good one.

You stated you didn't like it just smoked and frozen.  Do you think it was the freezing that made it bad, or just the slow cooking, without the brining?

I did mine similar to the recipes on the board.   Gave it a rub, smoked for 4 hours with oak at 210 until an IT of 133.  Then FTC for a couple of hours. 

It was to soft and juicy to slice so cut it up into about 6 hunks and in the freezer for hour to harden it up.  Sliced up a few pounds on the Magic Chef. Gave a couple lbs to the in laws and Vac sealed a couple hunks and one lb sliced.   Will check out the difference between the presliced frozen and chunks in a couple of weeks.

Not sure of any particular brand, I'm more concerned with preserving the meat for a few weeks with nitrates/nitrites to extend its shelf life.


Chris Jones

Sent from my iPhone using Tapatalk

[cgaengineer]

I've cured many cuts for pastrami and corned beef...love the stuff!


Chris Jones

Sent from my iPhone using Tapatalk