Alamo

Select a fresh cut of quality meat suitable for dry-curing, such as pork loin or beef round, and trim away any excess surface fat, leaving a thin even layer to aid in moisture retention during curing.

Generously coat the entire surface of the meat with coarse kosher or sea salt, ensuring full and even coverage on all sides to draw out moisture and begin the curing process.

Apply a thick, even layer of coarsely cracked black pepper over the entire salted surface of the meat, pressing firmly so the pepper adheres and forms a dense crust.

Wrap the seasoned meat tightly in cheesecloth or breathable curing wrap, then place it in the refrigerator on a wire rack set over a tray to allow airflow on all sides.

Allow the meat to cure in the refrigerator for an initial salt equalization period, turning once daily to ensure even distribution of the curing agents.

After the initial curing phase, unwrap the meat, inspect the surface for an even, dry rind formation, and reapply additional cracked black pepper if necessary to reinforce the crust.

Hang or place the meat in a cool, well-ventilated environment maintained between 50–60°F (10–15°C) with 70–80% humidity for the dry-aging and drying phase.

Allow the Alamo to dry-cure for several weeks until it has lost approximately 30% of its original weight and the interior is firm and evenly colored throughout before slicing thinly to serve.