I'm gathering up my stuff to give this a try right now.. If I understand what I read, you make 12 oz. of the brining solution and inject 2 oz. in each hunk of meat. Then you rub each piece with the TQ and sugar and bag it for 10 days... So, this is a dry rub cure with some brine injected at the beginning? No brine in the bag?
Right--No brine in the bag---The dry rub will bring some liquid out of the meat, forming a little of it's own brine. The only reason I injected that small amount of cure mixture into the eye rounds, is because of how thick the pieces were. If you would slice the pieces in half (lengthwise), making them thinner, you can easily skip the injections. That is what I will do with my next batch. The length of time curing can be a few days shorter that way too.
I'm planning on starting the cure on Wednesday, so I can start the smoke on a Saturday, 10 days later.
I'm trying to find a way to reproduce what we called beef jerkey, from a place called Trinko's up in northern wisconsin.. The actual product seems to be a version of dried smoked beef, rather than a stripped jerkey.. This should be a good jumping off spot for me to try...
Thanks for posting this..