Transforming beef tenderloin into a sophisticated dry-cured delicacy at home
In short: Dry curing beef tenderloin requires patience, precision, and a specific environment. By applying a calculated ratio of salt and Montreal steak spice, then aging the meat in a controlled chamber, you can achieve a professional-grade charcuterie result. This process turns a standard cut into a complex, shelf-stable culinary masterpiece.
The process begins with a precise cure mixture. For the beef tenderloin, use 14.15 grams of salt, which represents 2.25 percent of the meat's weight, alongside 18.9 grams of Montreal steak spice, accounting for 3 percent of the weight. The seasoning must be rubbed thoroughly over the entire loin, including any cuts, before being sealed in a vacuum bag or a Ziploc bag with all air removed. This stage requires seven days of refrigeration, during which the meat should be massaged and flipped daily to ensure even curing.
Once the initial cure is complete, the meat is prepared for hanging. It must be encased in a beef bung or beef middle, secured with jet netting, and trussed with butcher twine. To ensure proper aging, the surface should be punctured with a sterilized needle to release trapped air, followed by an application of a white mold solution like MONDOSTART SURFACE STARTER CULTURE. The loin is then weighed, tagged with the start date and target weight, and hung in a curing chamber maintained at 55 to 57 degrees Fahrenheit (13 to 14 degrees Celsius) and 80 to 82 percent humidity.
The final stage is determined by weight loss rather than a fixed calendar date. The meat is considered ready once it has lost 30 percent of its original starting weight, which typically takes about two weeks for this specific size. Before serving, the casing must be removed. The Montreal steak spice itself can be customized to suit individual preferences, using a base of coarse salt, black and white pepper, mustard seeds, cracked coriander, granulated garlic, onion, and hot pepper flakes. Once prepared, this spice blend remains fresh in an airtight container for up to three months.
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- Summary by Intellect · source: Dry Cured Montreal Steak Spice Beef Tenderloin Recipe - Glen And Friends Cooking
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