Traditionally done with brisket at $11.00 a pound that wasn't happening. Top rounds were on sale so I'm corning it instead.
2.41lb Top Round = 1100g
By weight of the meat:
Cure number 1
Non-iodized salt (Kosher or canning salt is best)
Spices. I'm using:
Black pepper corn
Red Pepper flakes
Toast the spices in a warm pan until they start for be fragrant. It won't take but 30 or 45 seconds.
Spices, cure, salt and sugar into a grinder or mortar and pestle to be course ground
Coat the meat with all the spice/cure mixture and put into a vacuum bag. Pull about 80% of the air out of the bag an seal. You want some air space so in the following days you can flip the meats and swish the juice's back over the meat. Put meat in a 37 to 42 degree fridge for 14+ days, flipping every couple of daysFast forward 19 days
and the curing is complete. Actually it went a little longer than needed but since it very hard to over cure thats okay.
Rub is a blend of coriander and mustard seed, black pepper, onion powder, brown sugar and smoked paprika.
Meat out of the cure, rinsed well with fresh water to get all the old cure and spices off. The dried with a paper towel.
Meat coated with eh spice mixture and allowed to set at room temp for 30/60 minutes while the smoker warms up to 225 degrees Fahrenheit. Meat will smoke for about 5 hours
Meat removed from the smoker at 4-1/2 hours and the internal temp is 140 degrees. Next it'll get a nice steam until it reaches an internal temp of 200 degrees. Then it will be pulled wrapped in parchment paper then in aluminum foil and refrigerated until later today or tomorrow.
Since this is a small piece of meat I'm using a vegtable steamer. If you have a larger piece of meat put a foil snake or rack in the bottom of a baking dish. Add water to below the rack. Cover with foil and put in a 325 degree over until you reach the desired internal temp.