Spicy Home-cured Beef Bottom Round

Name: Spicy Home-cured Beef Bottom Round
Cuisine: Indian
Ingredients: 2.5 lb Beef Bottom Round Roast; 1/4each Garlic Powder, Paprika, Cumin, Black Pepper, Brn Sugar; 3 Cloves, crushed; 1-2 lbs Salt (Kosher, Feed Mix Salt, or Blend); as required May choose to add 3-5 dashes Hickory Liquid Smoke to dry season

jessica crain @Jeslynnskitchen

Perfect for family get-togethers, Family Events, Holidays, Super Bowl, Olympics! This is sure to catch EVERYONE'S attention! Serve on a Charcuterie Board or Party Tray, or even as an Appetizer to a blessed Meal!

jessica crain @Jeslynnskitchen

Saved

Ingredients

2.5 lbBeef Bottom Round Roast
1/4each Garlic Powder, Paprika, Cumin, Black Pepper, Brn Sugar
3Cloves, crushed
1-2 lbsSalt (Kosher, Feed Mix Salt, or Blend)
as required May choose to add 3-5 dashes Hickory Liquid Smoke to dry season

Saved

Steps

1

Take Bottom Round Beef Roast and pat dry with either paper towels or clean adult diaper.
2

Into plate or bowl, (DO NOT include salt) Blend all dry seasonings well. Crush the cloves and add to other dry seasonings. May choose to add few dashes of liquid smoke now if desired. Mix well. Well-coat all sides of the beef with the seasonings.
3

To Pan or bowl, make a layer with salt or salt mixture, then add Seasoned-Coated Beef. Pour layer of salt or salt mixture atop beef, being sure to coat all sides.
4

Wrap with plastic cling wrap and place into refrigerator for 3-4 days.
5

Remove from fridge. Discard salt. Thoroughly rinse meat under cold running water, then soak in water for 5-6hrs, changing water every 30 minutes- to 1 hour. Then, Allow meat to drain and sit for 1 hr. Pat dry with paper towels, towel, or clean adult diaper.
6

After curing and patting dry create paste of Cumin, Garlic Powder, Ground Red Pepper, Black Pepper and Salt. Rub paste onto meat. Then hang, either hang with netting and string or else a meat hook.
7

Will dry at room temperature. Hang for 2-3 weeks, depending on desired texture and doneness. Air-drying at room temperature (below 70°F) is alright and will take less time than if you hang in the refrigerator. Allow time to lose at least 25-30% of original hang weight.
8

The texture will be drier and firmer. The inside will be pink or red, with a darker outer ring. Slice as thin as possible, may be eaten now or else seared.
9

Serve on a platter (board) with cheese and crackers or else as garnish above an egg breakfast.