Eye of the round


  • Walton's Employee

    So Dylan (co-worker) and I just bought 90 lbs of eye of the round at a great price. We stripped off the fat cap and it looks like we have an extremely lean protein source! Any suggestions on what to do with it? We are going to marinate a good portion of it for fajitas and stirfry but wanted to see if anyone had any coll ideas I had not tried yet!


  • Regular Contributors

    Fellas,
    I have two suggestions:

    1. Bulgogi-great Korean flavors, slice it thin, maybe run it through the cuber then marinate, grill, slice and put it on a sandwich with Asian slaw-can’t go wrong or do some lettuce wraps. One of my favorites. Or use Bulgogi for your stir fry.
    2. Cure and cold smoke some chuncks-my guys call it George Washington Jerky. Always a crowd pleaser. Message me if you want a recipe.

  • Walton's Employee

    Apparently I have got to give this Bulgogi a shot, that was the first thing another guy we work with suggested! George Washington Jerky huh? Yeah, i’d love the recipe, I am always wanting to try new things. Careful though, if it comes out excellent I just might have to do a video on it!


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  • W

    I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.

    I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.

    Thanks,

    Weston

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  • M

    Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?

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  • @andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.

    Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.

    Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!

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  • D

    i use denuded round. higher cost, less waste, cleaner eating

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  • @twigg267 I did a meatgistics university article on this topic, you can view it Jerky 103 - Best Cuts For Jerky and read the article! Let me know if you have more questions beyond what is available there!

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  • A

    @jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.

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