Salt Cured Beef

A lot of fancier steakhouses and some supermarkets sell dry-aged meats but you can get a similar result at home in 5-10 days for a 1 Lb steak. The end result is between a prosciutto and a dry-aged steak for this salt-cured recipe.

Salt Cured Beef

Servings: As many as you want

Time: 10 minutes preparing, 5-10 days aging

Ingredients

1 Lb Steak (can be from any cut of beef; we used a slice of a roast)

1 Box Salt (approximately)

1 Plastic/Glass Container that fits the steak

Cling Wrap

Step-by-Step

1.       Cut approximately a 1 Lb steak and leave the fat on it. Pat the steak dry with a paper towel.

2.       Place the steak in a plastic or glass container (not metal) that is taller than the full steak and large enough for it to fit without folding.

3.       Add salt, make sure it`s under the steak, on the sides and on top. It should cover the whole meat. Cover it with the wrap and make a small hole on top of the plastic wrap.

4.       Every 3 days, remove the steak from the container, brush it to remove as much salt as you can and re-do the steps. For every inch of thickness, assume approximately one week of drying. Continue until your desired dryness.

Like any cured meats, the steak will be very salty but feel free to slice thinly and make a carpaccio salad or slice thinly and soak it for a few minutes in water, then quickly cook with vegetables, make a sandwich with them….. Up to you really. Just slice thinly and enjoy!