Step 3: Cure the Beef in the Refrigerator
Place the sliced beef into a food-safe container or bag.
Distribute the seasoning mixture evenly over the meat, making sure the slices are well coated.
Seal the container or bag and place it in the refrigerator.
Turn the meat periodically so the seasoning and juices are redistributed.
The original recipe suggests curing for approximately 24–48 hours.
Step 4: Rinse and Dry the Surface
Once the curing period is complete, remove the beef from the refrigerator.
A brief rinse can remove excess surface salt if desired.
Then thoroughly pat the slices dry with paper towels.
This step is important because excess surface moisture can make the drying process less efficient.
