This is a pretty simple recipe that I make about once a month or so...
I start with 3 eye rounds. I trim the fat off, then slice (against the grain) into about 1 inch slices. Then these slices are cubed into approximately 1 x 1/2 inch cubes. The exact size does not matter, consistency in size will help your product dry evenly
I put it all in a meat tub, don gloves and add the cure (I use Hy Mountain bulk cure, but "basic cure mix" would also work.) We have it broken down by the pound. Hy Mountain is 2tsp/lb ***LET ME BE CLEAR HERE, THIS IS NOT CURE#1 --- It is a mixture of Cure #1, Salt and Sugar ***
Then I add garlic powder and pepper "till it looks about right". But you can use any spices you like - experiment.....
If I had to venture a guess it would be a 1/4 to a half a cup. but it depends on how much meat.
Then I zip bag it for 3 days in the fridge (longer if I get distracted,)
Eight to 12 hours in the 80L @150F and enjoy.
Can you smoke them? You bet! But I found it a PITA to move that much product around, twice...
