Hey folks - I will be using top round beef and be doing a twenty one day cure. How does this cure sound: Trim all the fat and silver skin save for the innermost vein of silver skin so as to maintain the shape of the beef. My salt cure mixture will be a mixture of persian rock salt/coarse kosher flake, juniper berry, cinnamon and a dash of nutmeg. 7 day salt mix cure Remove and wipe down. 7 day Malbec cure Remove, dry. 7 day cheesecloth lattice tie and hang. Sometimes it comes out at 30% size reduction a day or two prior and sometimes a day or two after, but regardless, sound tasty? Typically I enjoy roasting off some asparagus, and combining it with and herb-infused chevre and sun-dried tomato inside my paper thin slices of bresaola. I definitely top it all off with my white-balsamic blueberry gastrique.