Combine the ingredients for the dry cure thoroughly, then rub it all over the meat.

Put the beef in a Ziplock or Foodsaver bag, then cure it in the fridge for two weeks.

After the meat has been cured, remove it from the bag and rinse the cure off with running water.

When the weight has decreased by 35–40%, transfer to Dry Bag and set on an open wire rack to dry in your refrigerator for four to eight weeks.

Slice after drying is finished.