Making Dry Aged Italian Beef

Today we are dry curing some beef in our home refrigerator. I will confess that this is not my favorite way to do this but anyone looking to preserve meat without all of the associated cost of a drying chamber, this way is brilliant!!

The secret to this method is a wrap from the sausage maker called “Dry Aging Wraps“. These wraps limit the moisture loss and allows the meat to dry nice and easy. Just cure your meat first. Once cured pat it down with a paper towel (you want the meat a little moist as that helps the wrap stick better), wrap the meat in the dry aging wrap (only cut off what is needed and save the rest). Finally, place the netting over the meat. That’s it. place it in your home refrigerator till you lose the appropriate amount of weight and you are done!! So easy.

When it comes to curing your meat, I am a big fan of the equilibrium method. This method is all about adding a precise amount of salt and spices to cure your meat. With this method you will want to use100% of the spices, so be sure not to leave any behind. As far as the amount of time it takes to cure your meat, well that all depends on how large it is in the first place. Here is a website that helps you figure out curing (brining) time. Click on the tab that reads BRINING TIME: https://genuineideas.com/ArticlesIndex/saltbrinecalculator.html

Once finished this meat can be stored in a vacuum sealed bag in the refrigerator or freezer for a long time. Enjoy.

Here are a few things we used in this project

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Print Recipe
5 from 2 votes

Dry Cured Italian Beef

Bresaola
Prep Time14 d
60 d
Total Time74 d
How much does your whole muscle weigh? 1000 grams

Ingredients

Classic Italian Flavor (recipe #1)

Spicy Calabrian Style (recipe #1)

Instructions

  • trim the meat of all silver skin and fat
  • weigh the raw meat and record the weight. Enter the weight of the meat into the box that reads "How much do you want to make" on this recipe from my website.
  • Mix together all of the spices.
  • Season the meat with 100% of the spice mix and place it in either a vacuum bag or a zip lock bag. Be sure to scrape up any spices that fell off the meat and add those to the bag as well.
  • Measure the diameter of the largest side of this eye of round. Head over to the website: salt brining calculator (genuineideas.com). Click on the "Brining Time" option, then enter your information. Once you receive your results be sure to add an additional 20% to it. This ensures it cures completely to the center.
  • After your eye of round has finished curing, Pat it with a paper towel and wrap it in a "Dry Aging Wrap". The meat needs to be a little tacky in order for the wrap to adhere properly, so you can splash it with a little water or wine if it needs it.
  • once wrapped, weight the meat and record the weight. I like to target a 35% weight loss but if you like a firmer product, you can target a 40% weight loss. Whichever you choose, write down your target on a piece of paper. Once you hit that target (i usually weight my meat every 2 weeks) your meat is finished.
  • To store this meat, vacuum seal it and store in the refrigerator or freezer

Troubleshooting

  • If you find that your meat has developed a slight dry ring, vac seal the meat and place it in the refrigerator for 3-4 weeks. This will help the moisture equalize in the meat and soften that dry ring out.

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7 thoughts on “Making Dry Aged Italian Beef

  1. Bill Bond
    Bill Bond

    If hanging in my cellar I assume you would use cure 2?

    1. Eric
      Eric

      you could. It would give it a nicer color and a slight flavor improvement

  2. Itay Ringel
    Itay Ringel

    5 stars
    Dear Eric, I have been watching your channel for a couple of months now,
    First, your knowledge and presentation are inspiring, pls keep up the good work.
    now to my question: I get a little confused when you decide to go without cures (#1 0r #2) and when you choose to use either of them in meat preservation.
    (I think I got it in sausages: fresh sausages that are not cold smoked or cured do not need any curing salts. #1 is used when cold smoked or cured)

    Pls explain…

    with great appreciation,

    Itay

    1. Itay Ringel
      Itay Ringel

      5 stars
      Oh, and is it good? better? to wrap the meat in plastic wraps instead of a ziplock bag (I dont have a vacum sealer yet).

      Thanks again
      Itay

      1. Eric
        Eric

        Wrapping in Plastic wrap tightly would be better than nothing. The idea is to keep the meat from drying out

    2. Eric
      Eric

      Here’s a video I made explaining the difference and when to use them. Let me know if you still need clarification after watching the video. https://youtu.be/SR2ISLFEMew

      1. Itay Ringel
        Itay Ringel

        You thought about it all…great video. I dont know how I have missed it. No more question…Im going to cure now šŸ™‚
        Thanks a lot!

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