Bresaola is a Northern Italian specialty air-dried beef, also known as Viande des Grisons in Switzerland.
Dry Cure Ingredients
- Beef eye of round 2 1/4 lb (1kg)
- Kosher salt (3% of meat weight) 3 tbsp (30g)
- Sugar 2 tbsp (23g)
- Instacure #2 (0.25% of meat weight) 1/2 tsp (3g)
- Black pepper 2 tsp (4g)
- Dried rosemary 2 tsp (5g)
- Dried thyme 2 tsp (5g)
- Juniper berries 4
Instructions
- Mix Dry Cure Ingredients well and rub onto meat, making sure to cover all nooks and crannies.
- Transfer meat into a Ziplock or Foodsaver bag and place in your refrigerator for two weeks to cure.
- After the curing process, remove meat from bag, and rinse off cure under running water.
- Transfer to UMAi Dry® and place place on an open wire rack to dry in your refrigerator four to eight weeks, or until 35-40% reduction in weight.
- After drying is complete, slice thin and enjoy! For perfect, paper thin slices every time, we highly recommend the Chef’s Choice Model 632 Deli Slicer.