Pushed hard to earn some extra Spiffs at work and garnered enough to blow $8 + on an Eye of the Round ½ roast chunk to make into Dried Beef for S.O.S. (S**t on a Shingle). My Dad made a lot of it and as I remember correctly he used his standard ham pickle plus double the salt. I've recreated his ham pickle on here before to pickle pork loin for Canadian Bacon and for Smoked chicken and turkeys; the recipe is: 8 cups water (or 4 pints, or 2 quarts, or ½ gal, all the same) ½ cup table salt ½ cup brown sugar (Splenda® kind) ½ cup (Splenda® brand) Sucralose sugar (Walmart Altern® equiv) 1 tbsp. DQ Cure® (pink sugar nitrite from Butcher Packer) BUT I substituted 1 cup table Salt for the standard ½ cup table salt for the Dried Beef. and the eye round roast, already trimmed of almost all fat: Once the brine is made up I took my injector needle (multi-hole tip) (Of course, trusty PJ the dog is ever-vigilant making sure I don't drop anything that she could immediately scarf up!) sucked up a barrel-full of brine and injected it into one end: Then injected the opposite end too to make sure it's pickling from the inside-out as well as the outside-in: Then put it in the brine along with a small ziploc bag of ice cubes to keep it fully immersed plus while doing that I cut my latest Corn King Ham product in half and tossed on the smoker for some re-smoke adding flavor to it for lunches next week (at Wal-Mart @ $6.95 for a 5lb. loaf) (Gotta smoke something today!). Put the beef in the fridge to let it pickle 21 days, will pull out about April 7th to double-smoke - will post the results in this thread then! Hope it turns out like Dad used to make!