Curing meat is one of the oldest ways to keep food, drawing out flavors that only time can create. The method is simple. Patience does the rest.
Ingredients:
- A whole Topside roast, about 3 kg (about 6.5 pounds). You can also use Silverside, Rump, Eye of Round, or any other lean whole-muscle cut.
- One liter of red wine and one liter of water (about 4¼ cups). The meat should be fully submerged. If it isn’t, add more wine and water in the same ratio.
- Salt at 3% of the combined weight of the meat and the soaking liquid.
- Seasonings of your choice. This is the place to be generous. We like using fermented chili, crushed black pepper, and garlic, but any spice you enjoy will work. Use about eight tablespoons in total.
- Optional – fresh herbs, such as bay leaves, thyme, or sage.
Instructions:
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Place the meat, liquids, salt, and spices together in one container.
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Refrigerate for one week.
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After a week, remove the container from the fridge, take out the meat, and let it dry for a few minutes at room temperature.
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Return the meat to the refrigerator without the container. Set it on a rack in the driest spot.
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Turn the meat every few days.
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The cured meat is ready after one to three months. Slice it as thinly as possible.
