from Great Sausage Recipes and Meat Curing by Rytek Kutas
Ingredients for 10 Lbs:
• 2 1/2 gallons ice water
• 1 cup Insta Cure No. 1
• 1 1/2 cups salt
• 1 1/2 cups powdered dextrose
Use a beef round that is completely free of fat. Mix the above ingredients into a brine. The meat and brine should both be chilled to around 38° F. Pump the beef very carefully with the brine, not exceeding 8% of the weight of the meat. Be careful not to overpump one are in order to avoid creating air pockets in the meat.
The meat is then placed in the remaining curing pickle for 10 days. After curing, the meat is removed and allowed to soak in tap water for several hours, changing the water every hour.
Remove the meat. Allow it to drain and place in a stockinette. Hang the meat in a smokehouse preheated to 100° F for 12 hours to dry. Drafts should be wide open. Then raise the temperature to 115° and hold for 24 hours more with the draft 1/2 open. Then raise the temperature to about 125° F for 12 hours with smoke. The temperature is then reduced to 115° F. Shut off the smoke and hold until the meat shrinks to about 35% of its original weight. The dried beef is sliced paper thin.