How to Cure Beef at Home

Curing beef is a time-honored technique for preserving meat and developing complex flavors. When done properly, the process concentrates the flavor of beef while tenderizing it and extending its shelf life

Curing beef yourself allows you to control the ingredients and quality. You can make cured beef products like bresaola, pastrami, corned beef, and beef jerky using various salt-curing methods. With some patience and the right technique, you’ll end up with delicious homemade cured beef.

Overview of Curing Beef

Curing involves salting, seasoning, and drying meat to preserve it. The salt draws moisture out through osmosis, making conditions inhospitable for bacteria. Spices add flavor complexity while compounds like nitrites provide further protection. Drying concentrates the beef flavor as water evaporates away.

The basic process for curing beef is

• Choose a beef cut and trimming. Common options are brisket, chuck roast, round, sirloin tip, or bottom round.
• Calculate the amount of curing salt and spices. This is based on the weight of the meat.
• Combine the cure ingredients and coat the meat evenly.
• Seal and refrigerate the meat for 1-2 days per inch of thickness.
• Rinse off the cure mixture and pat the meat dry.
• Apply any secondary flavorings or rubs if making pastrami or jerky.
• Hang and dry until it loses 30% of its initial weight.
• Slice thinly and serve. Store properly for extended shelf life.

Cured whole beef muscle results in deli-style products you can slice for charcuterie. When chopped or ground you can make corned beef or beef jerky. The specific steps vary based on the recipe.

Choosing the Beef Cut

The cut of beef determines the end product. Brisket and chuck roast make great corned beef because they’re naturally tough but become tender through brining. Leaner cuts like round or sirloin tip work for bresaola or jerky.

• Brisket – Well-marbled and flavorful. Ideal for making corned beef.

• Chuck roast – Similar to brisket with more collagen. Also used for corned beef.

• Round – Lean and moderately tender. Works for bresaola or jerky.

• Sirloin tip – Leaner cut good for bresaola.

• Bottom round – Budget-friendly lean cut. Can make jerky or bresaola.

For whole muscle curing, choose a piece that’s 1-3 pounds. Excess fat can be trimmed off, but leave some for moisture.

Ingredients for Curing Beef

A basic curing recipe contains salt, sodium nitrite, and spices:

• Salt – Purifies the meat and improves flavor. Usually make up 2-3% of the meat weight.

• Sodium nitrite – Prevents botulism and gives a characteristic pink color. Use curing salt containing nitrites.

• Sugars – Counter the harshness of salt. Optional but commonly used.

• Spices and herbs – Garlic, pepper, juniper berries, and spices create depth of flavor.

• Cure accelerators – Ingredients like sodium erythorbate speed curing and prevent oxidation.

Specialized ingredient mixtures like Morton’s Tender Quick can simplify curing at home. Otherwise, buying curing salt provides the nitrites along with table salt for the rest of the curing mixture.

Calculating Cure Amounts

For consistent results, use percentages to calculate cure recipe amounts based on the meat weight. Common ratios are:

• Salt – 2-3% of meat weight
• Curing salt – 0.25% of meat weight
• Sugar – 0.5-1% (optional)
• Spices – 0.5-1% (optional)

For a 3 lb chuck roast:

• Meat weight = 48 oz = 1,360g
• Salt at 2% = 27g
• Curing salt at 0.25% = 3g
• Sugar at 0.5% = 7g
• Spices = 7g

Use a scale to weigh the precise ingredient amounts for the best results.

Applying the Cure

Once the cure is calculated, thoroughly coat the meat on all sides. Here are a few techniques:

• Dry rubbing – Directly apply the cure mix and massage it in. Works for dry curing.

• Bagging – Put the meat and cure mix in a bag. Ensures even contact.

• Injection – Use a curing needle to inject the liquid cure deep into roasts. Useful for brisket corned beef.

• Brining – Submerge the meat in a water-cure solution. Best for chops and ground meat.

Refrigerate the meat for 1-2 days per inch thickness, flipping halfway through. This gives time for the cure to evenly penetrate.

Rinsing and Drying

After curing, rinse off any excess cure mix and pat the meat dry. Some recipes then apply a secondary seasoning or spice rub before drying.

Use a dry, humid environment between 60-70°F to dry the meat. Airflow prevents mold growth but humidity prevents excessive drying. Allow the meat to lose at least 30% of its initial weight.

Home options for controlled drying include:

• Converted refrigerator
• Temperature and humidity controller
• Dehydrator, set under 95°F
• Basement or wine cellar

Monitor and flip the meat during drying. The process takes anywhere from 2 weeks for jerky up to 3 months for prosciutto-style beef.

Food Safety with Cured Meats

Always follow safe handling and hygiene practices when curing meat at home:

• Use fresh, high-quality beef within 5 days of purchase
• Keep meat below 40°F before curing
• Accurately measure cure ingredients, particularly nitrites
• Monitor drying conditions to prevent spoilage
• Cook jerky and sausages to 160°F before eating
• Refrigerate at under 40°F after slicing

Properly cured meat is safe when prepared correctly. Take care when dealing with raw meat and nitrites. Avoid botulism risks by precisely measuring ingredients, sufficiently drying, and proper storage.

Serving and Storing Cured Beef

The best way to enjoy cured beef is thinly sliced on a charcuterie board. Carve perpendicular to the grain for tender slices.

Keep cured meats refrigerated and slice off pieces as needed. Vacuum sealing with an 80% nitrogen/20% carbon dioxide mix extends the shelf life. Properly dried and packaged, cured beef lasts for months.

Other serving ideas include:

• Sandwiches – Pastrami, corned beef, bresaola
• Salads – Shaved bresaola over greens
• Pizza – Finely chopped pepperoni
• Pasta – Guanciale or prosciutto fried with onions
• Cheeseboards – Pair cured beef with aged cheeses

With the right technique and some patience, you can create amazing cured beef at home. Adjust the cuts, cure recipe, and drying time to craft something unique. Curing beef allows you to control the quality of ingredients for deliciously preserved meat.