Dry Cured Montreal Steak Spice Beef Tenderloin Recipe - Glen And Friends Cooking

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1m Oct 22, 2021

Dry Cured Montreal Steak Spice Beef Tenderloin Recipe - Glen And Friends Cooking
A while back we did a Montreal Smoked Meat Recipe ( https://youtu.be/ZI_NIEJhcWs ) and thought... what if we took that spicing and did a dry cured lunch meat with it? Well here it is: Dry Cured Montreal Steak Spice Beef Tenderloin Recipe. Thinly sliced this would go great on a Montreal Bagel ( https://youtu.be/IYv-D5b7EkY )
630g Beef Tenderloin
14.15g Salt (2.25% the weight of the meat)
1.6g Cure #2 (0.25% the weight of the meat)
18.9g Montreal Steak Spice (3% the weight of the meat)
Mondo start mold starter
Extra Montreal steak spice (Recipe: https://youtu.be/Oa5ygxVN-tE )

Mix all the salt, cure #2, and the seasonings together.
Rub the seasoning / cure mixture all over the loin, making sure to get everywhere and into any cuts.
Place the loin and any extra cure in a vacuum-sealable bag and seal, or into a Ziploc bag that you force all of the air out of and seal.
Place the bag in the fridge for 7 days, flipping and massaging it every day.
After 7 days; remove the meat from the bag and gently scrape off any excess salt and seasonings.
Prepare the loin for hanging by casing in a beef bung or beef middle, pull on a jet net and then truss with butcher twine.
Poke holes all over the surface with a sterilized needle to remove any and all trapped air.
Brush or spray on a white mold solution like MONDOSTART SURFACE STARTER CULTURE.
Weigh the meat and write it down on a tag along with the start date and the target weight.
Tie the tag to the meat and then hang in the curing chamber at 55ºF - 57ºF (13ºC - 14ºC) and 80% - 82% for around two weeks for this size.
The meat is ready when it has lost 30% of it's starting weight.
Remove the casing before slicing.

Montreal Steak Spice Recipe:
This recipe for Montreal steak spice is a bit different from the others that you may find in recipe books or out in the web-o-sphere. That's the beauty of making it at home yourself; you can make changes and find something that is uniquely your own.
Use this as a starting point to explore your taste preferences, then scale it up and make enough to last all season. It'll keep in an airtight container for 3 months.

2 Tbsp (30 mL) coarse salt (leave out if using in the above recipe)
1 Tbsp (15 mL) ground black pepper
1 Tbsp (15 mL) ground white pepper
1 Tbsp (15 mL) mustard seeds
1 Tbsp (15 mL) cracked coriander seed
1 Tbsp (15 mL) granulated garlic
1 Tbsp (15 mL) onion powder or flakes
1 Tbsp (15 mL) hot pepper flakes
1 Tbsp (15 mL) dill seed

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About Glen & Friends Cooking

Glen And Friends Cooking gives you easy to follow video instructions about food, cooking, recipes, beer, and cocktails. This cooking channel is all about Glen's love of food and drink, and his passion for film and production.


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