Sliced up a really nice eye of round 1/4" thick. 3 lbs against the grain and 3 lbs with the grain. See which the boss likes better.
That being said, the recipe I used was as follows:
3 lbs eye of round, slice 1/4" thick
1/3 cup + 2 tbsp apple juice
1/3 cup soy sauce
1/3 cup worchatwjrbzgaer sauce
1 tbsp g powder
1 tbsp o powder
1 tsp cumin
2 tsp Sriracha (would have gone 1 or 2 tbsp but wife ain't big on heat)
7g FS cure (so in canada pink salt doesn't exist in the same way it does in the U.S. This cure said to use 3.5 g of cure for 2 lbs of meat.
I mixed all the liquid together, added the cure to the liquid, mixed well and made sure to dissolve everything. Then I added it to the meat in a gallon ziploc. Mixed it in really good and made sure everything was coated. I then put it in the fridge.
The question is this:
How can I be sure the meat is cured and I can start dehydrating at 120*? It has been sitting in the fridge, massaged and flipped every few hours for 24 hours at this point. 32 hours by morning when I want to start it dehydrating.
Is there any sure way of telling? I know the inside would be pink on something like a pastrami, but when it's sliced is there no way to tell and we just yell "science" and throw caution to the wind?