“The rain might have stopped, but the compound was still a morass of shallow lakes and slippery mud. Black brothers were folding their tents, feeding their horses, and chewing on strips of salt beef.”
We won’t lie. We bought a ten pound piece of meat to cure without even thinking of the blog. We’re that culinary crazy. When one of us realized that we were pretty much making salt beef, we were a) relieved that this meaty goodness could be shared with the world, and b) absolved of the crime of cooking food outside of the blog. We did, however, look like a house of psychopaths for three weeks while the muslin-wrapped bundles hung in our pantry. Which has a window, of course.
But once we unwrapped and sliced into the wondrous meat, the weeks of apparent insanity were completely worth it. The meat is, obviously, very salty, but when paired with a sharp cheese and a good loaf of bread, it is the perfect trail food. We brought a chunk of our salt beef when we went camping, and it became part of breakfast, lunch and dinner!
A long wait for the finished product, but well worth the wait!
Salt Beef Recipe
- Main muscle from the top round cut of beef (ask your butcher)
- 1/2 cup Sugar
- 1/4cup Black pepper
- 1/4 cup Prague Powder #2 (also ask your butcher, it’s expressly for curing meat)
- 2 sprigs fresh Rosemary leaves