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Beef Prosciutto (dry Cured)


  • 1 pound salt
  • 1 cup white pepper
  • 4 tablespoons ground black pepper
  • 1 3/4 cup allspice
  • 5 tablespoons ground nutmeg
  • 2 teaspoons dry ginger
  • 2 teaspoons ground mustard
  • 3 tablespoons ground coriander
  • 1/2 cup powdered sugar
  • 1/3 cup #2 cure
  • 2 large top sirloins, cleaned and boned


  • Place sirloins in spice and press for 12 days. Remove from spice and rinse in cold water, then let sit in clean cold water for 2 1/2 hours. Remove and let dry in refrigerator overnight. Light smoke for 14 hours at 135ºF. Rub in salt and white pepper mix, wrap in cheesecloth and hang at room temperature for 24 hours. Then hang in walkin for 20 days.