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

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 )
Ingredients:
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 )


Method:
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.

Ingredients:
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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