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Cured Tenderloin of Beef


ldubois2
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Marcus Samuelsson has a recipe in Aquavit for a Cured Tenderloin of Beef. He suggests a sugar/salt curing mixture and says to place the raw beef in a non-reactive pan that will snuggly hold the beef, cover with plastic wrap, weigh with a brick and refrigerate for 6-8 hours. Remove beef, wipe off salt, pat dry, wrap again in plastic and place in the freezer for about 30 min to make the slicing easier.

Question: Does this seem like enough time to cure the beef and then eat....

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Marcus Samuelsson has a recipe in Aquavit for a Cured Tenderloin of Beef.  He suggests a sugar/salt curing mixture and says to place the raw beef in a non-reactive pan that will snuggly hold the beef, cover with plastic wrap, weigh with a brick and refrigerate for 6-8 hours.  Remove beef, wipe off salt, pat dry, wrap again in plastic and place in the freezer for about 30 min to make the slicing easier.

Question:  Does this seem like enough time to cure the beef and then eat....

Wow, just today I snagged a whole tenderloin for a great deal and was contemplating curing part of it--and then i see this post on the front page of egullet. Is the internet reading my mind? :)

With my recent experiments in curing pork tenderloin, that won't be enough time to get the salt all the way to the center, but that may not be the aim. In my experience, without weighting the loin, it takes at least four days with pork for the edges and center to approach an equilibrium. I usually cure for three or four days, rinse, correct for salt/surgar (water bath if it's too salty, a pinch or to more salt if not salty enough), and put it back in the fridge for a day or two.

Edited by jupe (log)

Please delete my account from eGullet

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