Recipe copied directly from Wulfric’s LJ entry. (

3-lb beef eye of round roast, no more than 3″ in diameter
Spice cure:
1 ounce kosher salt
2 Tbsp sugar
3/4 tsp curing salt #2
1 1/2 tsp ground black pepper
1 Tbsp chopped rosemary
2 tsp fresh thyme
5 juniper berries, lightly crushed

Combine all the spice cure ingredients and grind to a fine powder. Rub half the spice cure all over the meat, rubbing it in well. Place in a Ziploc bag and refrigerate for 7 days, turning it to overhaul every couple of days. Remove the beef from the liquid, discarding the liquid. Rub in the remaining spice cure and return to the fridge in the bag for another 7 days.

Rinse the beef thoroughly under cold water to remove remaining spices and pat dry with paper towels. Set on a rack on a baking sheet, uncovered at room temperature, for 2-3 hours. Wrap in cheesecloth and tie with twine and hang in the fridge for 3 weeks. The meat should feel firm on the outside and silky smooth when sliced.

Slice paper-thin and serve with olive oil and Parmesan.

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