Well, here's a piece. The smallest one, about a kielbasa thick. The others are beefier.
It still tastes bad. Well, it has that taste I don't care for. And beside that it doesn't has much else taste, only salt. Not even the pepper, red paprika, caraway can be tasted on it.
I dunno what I'm gonna do with this. An expensive experiment, this was. I also dunno what I learnt. Maybe the beef was funky in the first place, or I should have washed it better (some suggest soaking for a long time) after I took out from the brine.