On April 6, 2017 at 10:13, Fins said...
The 10 days is actually curing the ham. Like salt curing pork or curing a pastrami. From what Ive read it kills parasites. So if you dont do the curing, you want to cook it up to 155, like ernie said. One thing the curing does is also keeps the meat nice and pink/red like pastrami. without curing at 155 it will have a more gray or brown color like well done beef.
Turns its a ham, then several smaller cuts that look like the backstrap, each about 2lbs.
If you want to cure it, use curing salt- it has Salt Peter in it and that's what causes the red color- regular salt won't do that. I saw a show with Jacques Pepin, where he cured a beef tongue with it and explained what's in it. Said it helps to tenderize the meat, too but IIRC, he cured that for three days.
