Bresaola using UMAI Charcuterie Bags

[LLOYD A CUPICCIA]

I cured this one for a full 21 days. Since I used the equilibrium method curing it longer had no negative effect. I am making another one tonight. The original recipe called for 5% of salt for flavor but this time around I am going to use 3.5% salt and .25% Prague powder #2. It was a very large eye of round. After trimming the fat it weighed 7 lbs 4 oz.

NEXT WEEK I AM MAKING A BASTURMA

Thanks