Making Montreal Steak Spice Cured Beef

This might be my actual favourite cured, dry aged beef recipe. You need to try this! Forget the steak...get this rub on fresh beef, cured it, and dry age. You won't be disappointed!
For the cure, percentages are based on meat weight. It's easiest to measure in grams, just for math. For example, the cure is .25%, so if your loin is 1000g, the calculation is 1000x.0025 (or .25%), which equals 2.5g of cure. Weigh your meat, run a little math for the percentages, and you're good to weigh out all your ingredients.
The cure:
2.5% salt
2.4% cure #2 (Prague powder 2, Instacure 2)
1% black pepper
.75% paprika
.75% garlic powder
.33% onion powder
.33% coriander
.1% dried dill
.1% dried chili flakes

Cure meat for a minimum of 3 weeks (I went 5 in this case).

Wrap in pasted hog skin or collagen casing and dry age until 35% weight loss. Let equalize in vacuum bag for a minimum of one month. Slice and enjoy!

If you're looking for a vacuum sealer, consider one of these:
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Here are collagen sheets for dry aging: https://amzn.to/3SDRIya

Here is some netting for dry aging: https://amzn.to/4bJ4jZO

Here is a great sausage pricker: https://amzn.to/47TOgFA