01/01/2012 – Added cure

100 g – Salt
100 g – Sugar
5 g – Fresh ground black pepper
2 g – Thyme
3 g – Dried juniper berries
7 g – Fresh rosemary (5 sprigs)
5 g – Cure #2
1165 g – Eye-of-round beef (started out ~2.4 lbs before trimming)

Trimmed meat.
Chopped spices in food processor.
Rubbed meat with spices in a zip-top bag.
Cured in fridge.

01/16/2012 – Wrapped for drying

958 g after curing for 2 weeks

Wrapped in muslin cloth to hang in the closet

970 g after wrapping

Target around 679 g

01/17/2012 – 923 g
01/18/2012 – 886 g
01/19/2012 – 842 g
01/20/2012 – 808 g
01/21/2012 – 785 g
01/22/2012 – 746 g
01/23/2012 – 736 g
01/24/2012 – 719 g
01/25/2012 – 703 g
01/26/2012 – 689 g
01/27/2012 – 676 g
01/28/2012 – 665 g
01/29/2012 – 660 g

Sliced and vacuum packed.

Serve with black pepper, olive oil, and lemon juice.