How to Make Cured Deli Beef

It's easy to cure and season a cheap beef roast to make delicious sandwich meat - great hot or cold! Cure, cook via water bath (you could use a roasting pan full of water and try to manage the temperature with a thermometer, if you don't have a precision cooker), and finish off with a quick sear!
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 roast 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. Here is the recipe:

.25% cure #1 (Prague Powder 1 or other sodium nitrite-based cure) https://amzn.to/3ESiZ9F
2.3% kosher salt
1.5% garlic powder
.25% dried thyme
1% fresh cracked black pepper

Cure 3-4 weeks. Rinse. Cook via precision cooker at 140F for 24 hours. Sear with torch, bbq, or hot fire (I hope you have access to better wood than I do, though! 😅) Chill and slice. Store unsliced ham vacuum sealed in fridge.

If you're looking for a vacuum sealer, consider one of these:
https://amzn.to/3QQ65A9
https://amzn.to/3E5vzBQ
https://amzn.to/44tl7za
For the precision cooker, I have the first edition of the Anova. A couple current options are:
https://amzn.to/47LrDE0
https://amzn.to/3P72nRf