OK, butterflied (please no comments on this
) 3lbs of the Round Tip and beat out into rough shape for roast casing. Cubed 1lb each Brisket (point), Sirloin, some Round Tip (redundant now that I think of it) and Chuck. The TG is not supposed to have any air in it, so waiting for it to lose the air in it to proceed. I am conflicted on seasoning. Not sure if the salt will mess with the bind? But will go ahead and do so, since at this point, this is pure science and I have no idea what I am doing. Thinking 2 TBS for the chunks and 2 on the outside once wrapped. Will pour the TG over the chunks and mix well, then put more TG on the casing and hope for the best. Will use blender next time for the TG as it clumps badly with whisk!
It has to go in the fridge for 4-24 hours, so will be tomorrow before we see results, I want to go at least 12 hours.
I already have plans for next one, no casing, just chunk meat. wrap up in cling wrap and vac seal.