I started with a 2.5 pound cut of bottom Round. After trimming thoroughly, it was right at 2 pounds. Cut in half I had two 1 pound pieces. It probably wasn't the best cut for the purpose but I am purely experimenting and wanted to keep cost down.
With cost in mind I just used spices I had on hand Kosher Salt, Penzeys Bicentennial Rub, Smoked Paprika, Red pepper flake, Coarse ground black pepper, and Dark Brown Sugar and Insta Cure #2:
Salted and wrapped individually they will sit for 7 days at 46 degrees in my curing chamber:
100 dollar Craigslist Dual climate controlled Wine Fridge. It has built in fans which I hope are adequate to keep the air circulating around the meat.
If satisfied with the results I plan to cure some Deer tenderloins this Fall/Winter. I'll think more about spice and seasoning when that time comes. If the airflow is inadequate, I have a 14 cubic foot Fermenting Chamber I use for brewing that I could easily rig up a fan in. It could also be used for large cuts of meat if I ever want to go big.
Its something I have always wanted to try. I found this reference useful in getting started http://www.theguardian.com/lifeandstyle/wordofmouth/2011/may/11/how-to-make-bresaola
I will post my progress/results over he next few weeks.
With cost in mind I just used spices I had on hand Kosher Salt, Penzeys Bicentennial Rub, Smoked Paprika, Red pepper flake, Coarse ground black pepper, and Dark Brown Sugar and Insta Cure #2:
Salted and wrapped individually they will sit for 7 days at 46 degrees in my curing chamber:
100 dollar Craigslist Dual climate controlled Wine Fridge. It has built in fans which I hope are adequate to keep the air circulating around the meat.
If satisfied with the results I plan to cure some Deer tenderloins this Fall/Winter. I'll think more about spice and seasoning when that time comes. If the airflow is inadequate, I have a 14 cubic foot Fermenting Chamber I use for brewing that I could easily rig up a fan in. It could also be used for large cuts of meat if I ever want to go big.
Its something I have always wanted to try. I found this reference useful in getting started http://www.theguardian.com/lifeandstyle/wordofmouth/2011/may/11/how-to-make-bresaola
I will post my progress/results over he next few weeks.