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tman138 on
First time making this and honestly I like it! Was a lot easier to make than I previously thought
Recipe is from the Marianski’s
Beef sirloin -1 Kg
Salt – 28g
Cure#2 -6g
Pepper-6g
Sugar-5G
Clove-1g
Garlic powder-1g
Rubbed half of the cure on the sirloin and let marinate in a bag for 3 days afterwards apply the rest of the cure and marinate for 3 more days after that I couldn’t get my hands on anything to wrap it in such as a beef bung (willing to hear other options please) so I remember see someone wrap it in cheesecloth and than (rookie here) that sausage netting and I hung it for 4 weeks at around 54f with a humidity that ranged from 60% to 70% I also weighed it the started weight was 926g and I ended with 642g I was going for about 30% weight lose.
So with that being said any pointers or tips would be greatly appreciated and any suggestions on how to store it now thanks everyone!
eskayland on
Welcome to Healthy Delicious! Now you know how little it takes to deliver perfection! Store bought .. messy, stuff
TidalWaveform on
It looks like you got a little case hardening, but it is fully cured and looks delicious. If you can, vac seal it and stick it in a regular fridge for a couple of weeks so that the moisture equalizes.
4 Comments
Hi /u/tman138 if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
First time making this and honestly I like it! Was a lot easier to make than I previously thought
Recipe is from the Marianski’s
Beef sirloin -1 Kg
Salt – 28g
Cure#2 -6g
Pepper-6g
Sugar-5G
Clove-1g
Garlic powder-1g
Rubbed half of the cure on the sirloin and let marinate in a bag for 3 days afterwards apply the rest of the cure and marinate for 3 more days after that I couldn’t get my hands on anything to wrap it in such as a beef bung (willing to hear other options please) so I remember see someone wrap it in cheesecloth and than (rookie here) that sausage netting and I hung it for 4 weeks at around 54f with a humidity that ranged from 60% to 70% I also weighed it the started weight was 926g and I ended with 642g I was going for about 30% weight lose.
So with that being said any pointers or tips would be greatly appreciated and any suggestions on how to store it now thanks everyone!
Welcome to Healthy Delicious! Now you know how little it takes to deliver perfection! Store bought .. messy, stuff
It looks like you got a little case hardening, but it is fully cured and looks delicious. If you can, vac seal it and stick it in a regular fridge for a couple of weeks so that the moisture equalizes.