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:
- About 6.5 lb (3 kg) whole top round/topside roast. You can also use bottom round/silverside, rump, eye of round, or another lean whole-muscle cut.
- About 4 1/4 cups red wine (1 liter) and about 4 1/4 cups water (1 liter). The meat should be fully submerged. If it is not, add more wine and water in the same ratio.
- Salt at 3% of the combined weight of the meat and 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 8 tablespoons in total.
- Optional: fresh herbs, such as bay leaves, thyme, or sage.
Instructions:
- Place the meat, liquids, salt, and spices together in one container.
- Refrigerate for 1 week.
- After a week, remove the container from the fridge, take out the meat, and let it dry for a few minutes at room temperature.
- Return the meat to the refrigerator without the container. Set it on a rack in the driest spot.
- Turn the meat every few days.
- The cured meat is ready after 1 to 3 months. Slice it as thinly as possible.
