**SMOKED MEATS** CURRENTLY UNAVAILABLE - CHECK BACK SOON
1000 g Beef Eye of Round
30 g kosher salt
10 g sugar
4 g black pepper
1 g dried rosemary
1.5 g dried thyme
crushed juniper berries (2 for every 2.2 pounds or 1,000 grams of meat)
1000 g Beef Eye of Round
30 g kosher salt
10 g sugar
2.5 g black pepper
2 g red pepper flakes
5 g crushed fennel seed
2 g cayenne pepper
3 g Calabrian pepper powder
2 g smoked paprika
4 g granulated garlic
crushed bay leaf 1 bay leaf per 1000g(kg) of meat
Trim the eye of round meat of all silver skin and fat
Weigh the raw meat and record the weight. Enter the weight of the meat into the box. This adjusts the quantities https://twoguysandacooler.com/making-dry-aged-italian-beef/
Mix together all of the spices.
Season the meat with 100% of the spice mix and place it in either a vacuum bag. Be sure to scrape up any spices that fell off the meat and add those to the bag as well.
Measure the diameter of the largest side of this eye of round. Head over to the website: salt brining calculator (genuineideas.com). Click on the "Brining Time" option, then enter your information. Once you receive your results be sure to add an additional 20% to it. This ensures it cures completely to the center.
After your eye of round has finished curing, Pat it dry with a paper towel and wrap it in a "Dry Aging Wrap". The meat needs to be a little tacky in order for the wrap to adhere properly, so you can splash it with a little water or wine if it needs it.
Once wrapped, weight the meat and record the weight. I like to target a 35% weight loss but if you like a firmer product, you can target a 40% weight loss. Whichever you choose, write down your target on a piece of paper. Once you hit that target (i usually weight my meat every 2 weeks) your meat is finished.
To store this meat, vacuum seal it and store in the refrigerator or freezer
Troubleshooting
If you find that your meat has developed a slight dry ring, vac seal the meat and place it in the refrigerator for 3-4 weeks. This will help the moisture equalize in the meat and soften that dry ring out.
Recipe adapted from Two guys and a Cooler