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+ servings
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4.82 from 11 votes

Bresaola

Cured Italian Beef
Prep Time14 d
60 d
Total Time74 d

Ingredients

  • 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)

Instructions

  • 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.