Dry Cured Beef Eye of Round

Eye of Round, one of the best dry cured beefs you can make.
KUBEI 0.1G Digital Scale
amzn.to/3lznmfJ
StarSan Sanitizer
amzn.to/3ChMAbs
LEM Stainless Steel Scale
amzn.to/2XlfSVy
Winco Cutting Board
amzn.to/3C9TCgc
Food Grade Plastic Bins
amzn.to/3hrJnvy
The Sausage Maker Bacon Hooks
amzn.to/3CdxmC9
Heavy Duty Meat Hooks
amzn.to/3lo3cFk
Small Black Hooks
amzn.to/3C9DBqE
Boning Knife
amzn.to/2YNppF7
#howtodrymeat
#howtosmokemeatathome
#gugafoods

[@colinswainson9882]

Because of you I went down the rabbit hole of curing meats 2 years ago with your dry cured pork rib and belly video and I’m enjoying every bite of it . Thank you so much 😊

[@omarhance8275]

the silver skin is called fascia... its the membrane that can be tuff or rubbery

[@herbiehusker1889]

Looks delicious.

[@glitner]

Odlično

[@zigzag1100]

solana Nin hahaha ovaj put radio i Grdović nisu u backgroundu :) ,thx for video

[@The_Knucke_Dragger]

Dry aged, filet mignon sells for around $60 a lb & up , I've seen one steak for $2k . If your in it to make money , fine steaks is the way , imo

[@Robert-e8e]

Thanks for the video,the silver skin is sinew

[@1958Gpa]

Sorry for being Impatient. Was looking for a dried beef recipe to make SOS. Am over two minutes into vid and have not heard what your goal is?

[@kacotr27]

I thought you needed the pink curing salt with the sea salt on whole muscle.

[@VelebitMountainMan]

I don't use cutting salt, I keep meat in the safe temperature zone until the meat has dropped enough water to be shelf stable.

[@MrJpatterson30]

How does it not grow any mold though??

[@VelebitMountainMan]

Depends on the year, some years are more humid, this year I didn't get any, others they get a bit.

[@ridgehilljillie9429]

How long will that last vacuum sealed?

[@VelebitMountainMan]

About one year, after that the flavor starts to diminish

[@lyn2839]

Just found your channel. I have a question at / after the initial salting could you hang it at that point?

[@VelebitMountainMan]

I thought about that, it would save me a lot of time and space. My concern is that the water loss from the meat would wash off the salt, or the force of gravity would cure the meat unevenly. I think laying the meat flat gives the salt the best opportunity to evenly penetrate, that's why I turn the meat every 24 hours in the bin. Typically the most water loss occurs within 24 hours of the initial salting but there is still some additional loss that occurs during the cure that's why the meat becomes so much stiffer towards the end of the cure. I experiment with lots of different techniques, but I don't think I would risk it with hanging the meat after salting.

[@lyn2839]

@@VelebitMountainMan Thank you for your response. And thank you for the education of curing meats

[@TryfonPleianthos]

34

[@HladniSjeverniVjetar]

Nema do domace soli. Sve ostalo je bezveze okusom.

[@User-dq3pb]

Painful to watch

[@besimav]

Don't pesty animals try to get to the meat?

[@VelebitMountainMan]

I've never had any issues. To be safe I added metal lath at the top of the smoke house which is the only point of entry.