I've been making celery-cured bacon for 6 months now (flickr gallery). I've tried all sorts of flavor combinations, with this as my guide:
Ingredients: pork belly, enough salt to cover the pork, half that amount of sugar, 1/2 diced celery stalk, spices, herbs.
Instructions: Mix everything well in a freezer bag. Put it in the fridge for 7 days, flipping it every day. Wash it off and soak it in cold water for 30 minutes to make it less salty. Freeze it for an hour to make it easier to slice. Then slice it.
Anyway, the pork has been extremely successful no matter what extra flavorings I added. So I thought to myself, "Why not try beef?"
Celery, Salt & Honey Cured Beef
Here's how I made absolutely delicious home-cured beef with no fancy gear or ingredients.
Beef - 500g
Salt - 200g
Honey - 100g
Celery - Half a small bowl, diced.
|1. Lay your ingredients out.|
|2. Coat in salt, then in honey. Use your hands.|
|3. Label your bag. (The beef is on the left. The other two are pork.)|
|4. Seal it in a ziplock. Try to push most of the air out.|
|5. Keep in your fridge for seven days. Flip it every day.|
|6. After seven days, it looks like this.|
|7. Wash it off in cold water.|
|8. Soak in cold water for about 30 minutes.|
This makes it less salty. Skip this step and your
meat will be way too salty, trust me.
|9. Put uncovered in the fridge for 12 to 24 hours. This dries the meat out.|
|10. Slice it. Thin or thick, it's your choice. I freeze my block of meat|
for an hour beforehand to make slicing easier.
|...so thin that light passes through it.|
|11. Eat it raw. It's delicious.|
|12. Or cook it. Fried, grilled, anything is okay.|
|13. Wrap it up. In the freezer, it'll get eaten long before it goes bad.|