When butchering this cow elk in late November, I noticed how particularly perfect the shape and size of the eye of round would be for dry curing. No wonder it’s been done for eons. As usual, here I am, not innovating.
As I had run out of my first ‘test batch’, it was time for a more confident crack at it. Larger piece, thicker piece this time. I used Ruhlman’s [poor Polcyn, always excluded] ratios of salt, sugar, pepper, and instacure #2, but