Like Bresaola but using Brisket.

[Jim]

What we have found is that pork is much easier to dry cure than beef. Pork muscles that contain more fat when cured will provide more of the prized dry cured flavor. Although the Lomo/Lonzino we made was delicious and didn’t have much fat because it was pork loin. The only dry cured beef product that is more or less common in the world is Bresaola.