Combine all the spice cure ingredients and grind to a fine powder. Rub half the spice cure all over the meat, rubbing it in well. Place in a Ziploc bag and refrigerate for 7 days, turning it to overhaul every couple of days. Remove the beef from the liquid, discarding the liquid. Rub in the remaining spice cure and return to the fridge in the bag for another 7 days.
Rinse the beef thoroughly under cold water to remove remaining spices and pat dry with paper towels. Set on a rack on a baking sheet, uncovered at room temperature, for 2-3 hours. Wrap in cheesecloth and tie with twine and hang in the fridge for 3 weeks. The meat should feel firm on the outside and silky smooth when sliced.
Slice paper-thin and serve with olive oil and Parmesan.
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|Serving Size: 1 Serving (1472g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2106 (60%)|
|Amt Per Serving||% DV|
|Total Fat 234g||312 %|
|Saturated Fat 94.3g||472 %|
|Monounsaturated Fat 101.1g|
|Polyunsanturated Fat 8.7g|
|Cholesterol 898.1mg||276 %|
|Sodium 11780.2mg||406 %|
|Potassium 4248.7mg||112 %|
|Total Carbohydrate 79.5g||23 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 77.1g|
|Protein 254.8g||364 %|
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Calories per serving: 3495
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