Went this afternoon and bought the whole beef rump I had been talking about; 14.6# roast. Trimmed the silver skin off and separated the two muscles. The small one will be frozen for a pot roast at the fishing camp later this summer. Took the larger muscle and trimmed it down to 4" diameter so it will fit inside the 4-4.5" beef bung I have on hand.
Trussed and weighed it...2,177kg.
The spice profile...
In the spice grinder with the sea salt to pulverize into a powder...
dry rubbed, into vac bag for 2 weeks. I'll massage it every day for the first 4-5 days.
Will rinse with dry red wine prior to casing when it is finished curing. See you guys in 2 weeks...
Trussed and weighed it...2,177kg.
The spice profile...
In the spice grinder with the sea salt to pulverize into a powder...
dry rubbed, into vac bag for 2 weeks. I'll massage it every day for the first 4-5 days.
Will rinse with dry red wine prior to casing when it is finished curing. See you guys in 2 weeks...
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