Dry Cured Beef Tenderloin Capocollo - How To Dry Cure Meat - Glen And Friends Cooking

beef tenderloin

🥗Healthier: grass-fed beef

💰Cheaper: pork tenderloin

Grass-fed beef is leaner and more nutritious; pork tenderloin is often less expensive.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt can be less processed and may contain trace minerals; table salt is usually cheaper.

Mix all the salt, cure #2, and the seasonings together.

Rub the seasoning/cure mixture all over the loin, making sure to get everywhere and into any cuts.

Place the loin and any extra cure in a vacuum-sealable bag and seal, or into a Ziploc bag that you force all of the air out of and seal.

Place the bag in the fridge for 7 days, flipping and massaging it every day.

After 7 days, remove the meat from the bag and gently scrape off any excess salt and seasonings.

Prepare the loin for hanging by casing in a beef bung or beef middle, pull on a jet net and then truss with butcher twine.

Poke holes all over the surface with a sterilized needle to remove any and all trapped air.

Brush or spray on a white mold solution like MONDOSTART SURFACE STARTER CULTURE.

Weigh the meat and write it down on a tag along with the start date and the target weight.

Tie the tag to the meat and then hang in the curing chamber at 55ºF - 57ºF (13ºC - 14ºC) and 80% - 82% for around two weeks for this size.

The meat is ready when it has lost 30% of its starting weight.

Remove the casing before slicing.

Cooking Techniques

Equipment Needed

Spice Level: