Today we are going to attempt to make an Italian classic charcuterie even better using a $1 steak. In this project we will be taking an eye of round, dry aging it, curing it, then drying it in a controlled environment.
In the world of charcuterie there are many facets. Fresh sausages, smoked, emulsified, fermented you name it. One of the easiest (in my opinion) is salumi. Salumi is whole muscles that have been cured and hung to dry. You might have heard of pancetta, prosciutto, lonzino, guancale, or culatello (just to name a few). All of these muscles are cured for a period of time then hung to dry in a cool damp room. In my case I have a controlled environment (a modified refrigerator) that keeps the temperature and the humidity regulated.
This regulated temperature (55F) and humidity (80%) allows the meat to begin drying very slowly. I can control the environment using a humidity controller and temperature controller. In addition to a slow moisture loss there is biological activity going on at the exact same time. Bacteria are converting amino acid chains into flavor while (good) mold is imparting a funky cheesy quality that is synonymous with fine Italian cured meats.
Here’s where things get interesting though. What would happen if you dry aged the beef first. Dry aging beef imparts it’s own interesting and unique flavor. We used the Dry aging steak wraps from the sausage maker to dry age our beef. These wraps allow you to dry age your beef in your refrigerator without the need for any special equipment. I have found that 21-60 days is about the range that you want to dry age in your fridge though. Anymore than that and the meat starts to dry out too much.
If you want to know exactly how long to cure your meat be sure to check out this website. Click on the tab that reads BRINING TIME: https://genuineideas.com/ArticlesIndex/saltbrinecalculator.html
Enjoy the video and if you scroll towards the bottom of this post you’ll find the recipe that I used to make bresaola. Let me know if you have any questions.
Here are a few things we used in this project
- Dry Aging Steak Wraps
- Collagen Sheets
- Twine Dispenser w/ cutter
- Eva Dry Dehumidifier
- InkBird Temp Control
- InkBird Humidity Control
If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.
If you are making sausage adjust the servings to reflect the total weight of your meat and fat
- 2270 g Eye of Round
- 51 g % kosher salt (2.25%)
- 34 g % sugar (1.5%)
- 5.6 g Insta cure #2 (.25%)
- 9 g black Pepper (.4%)
- 4.5 g fresh rosemary (.2%)
- 6.8 g fresh thyme (.3%)
- juniper berries (5 for every 2.5 pounds of meat)
- Season you beef with 100% of all you spice mix in this recipe.
- Place your seasoned beef in a vac bag in your refrigerator for at least 3 weeks.
- After your eye of round has finished curing rinse it off and wrap it in a collagen casing or a cheese cloth. Weigh your meat.
- Hang it to dry in a controlled environment. 55F and 80% relative humidity till you have lost 35-37% weight. Once you hit your target weight loss you can remove it from the chamber and it is safe to eat.
We are Amazon Affiliates which means if you happen to buy something from Amazon after clicking one of our links we get a tiny percentage. This happens at no cost to you and really helps us offset the costs of running this site. Thank you in advance.