There are several reasons why you would cure meat. You might want to make biltong, your uncle’s returned from a hunting trip with more gemsbok than you can manage in a week, or you might simply want to make a beautiful carpaccio for your dinner party at the weekend. Problem is, curing can take a good few days to do its thing. When curing meat in tin foil, however, it speeds the process up so much that you could have all your curing done in a matter of hours.
With this beautiful fillet of Kudu, we used a combination of smoked and wine salt, and brown sugar to get a richness of flavour that results in a sweet and savoury tug-of-war that is just so satisfying.
100 g smoked salt
100 g wine salt
100 g brown sugar
10 g thyme
10 g rosemary
Combine the salt and sugar in a grinder or mortar and grind it all together. You can use any kind of course salt you like — just not iodated salt. If you like, you can grind the herbs in with the salt and sugar.
Then, scatter the mixture onto a clean surface and roll your fillet (or any kind of meat for that matter) over it, covering the entire surface of the meat.
Wrap the fillet in tin foil along with your fresh herbs, twisting the ends closed tightly. As osmosis sets in, the salt and sugar extract a lot of moisture from the meat, which will ooze out if the foil is not sealed.
Store on a tray in the fridge for about 3 hours. To test whether it’s ready, you test for firmness. It should feel like meat that has been cooked until medium or well done.