This was based on Len Poli's recipe from this site. Great site, you should check it out. He is clear about not reproducing his recipes so let it be known that this is my own variation and is not his.
|6||lbs||elk or beef rump|
|6 2/3||T||tender quick*|
|6 1/3||t||blk pepper coarse|
|2 2/3||t||garlic powder|
|3 2/3||t||ground sage|
|3 2/3||t||ground bayleaf|
|2/3||t||ground juniper berry|
*I was out of tenderquick so I used 1-1/5t cure #1, 5t sugar, 5 T kosher salt
-Trim all fat and sliverskin
-(optional step) mix some of the cure with water, garlic powder and pepper and inject thickest parts.
-Rub with remaining dry ingredients, vacuum seal or tightly wrap and put in refrigerator for 2-8 hours.
-Place meat in good quality ziplock or vac. seal bag and add remaining water.
-Refrigerate for 12 days turning once per day
-Drain liquid and add wine to bag, refrigerate for 24 hours
-Drain wine and rinse off spices
-Place on rack in refrigerator (uncovered) with drip pan below, rest for 24 hours.
Your carne salada is now ready to enjoy. It can now be sliced very thinly and eaten "raw" (my favorite), sliced and fried quickly in skillet or smoked and sliced. It should be consumed within 30 days.
The texture of the meat changes in a very amazing way, it becomes very buttery and tender. For the rare meat lovers out there this is an amazing dish.
Elk Carne Salada Carpaccio
scatter arugla leaves on plate
thinly sliced carne salada
cracked black pepper
drizzle with olive oil.
People loose their minds when they are served this. My wife doesn't like rare meat but she loves this dish. It is so good you won't believe it.