I read that Wheels cures his for 30 days, Jason Molinari says from 15 to 21 days and the UMAi dry bag site says for 14 days. I realize that the size of the piece of meat makes a difference. I read the recipe on Wheel's local food heroes site, (thank-you by the way), and he does not mention the size of the piece of meat he is curing.
Anyway I have two well trimmed beef eye of rounds that I just put in a dry cure; one weighs 1193 grams and the other 1177 grams. What would you suggest for the curing time?
Thanks