The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › UMAi Dry® Recipes › Bresaola using UMAI Charcuterie Bags › Bresaola using UMAI Charcuterie Bags
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