New and Improved Bresaola Recipe

Описание: I take my original bresaola recipe and fiddle with a few of the ingredients and the weight loss in the curing chamber during dry aging. This is my new go-to recipe for curing and aging bresaola!
For the cure, percentages are based on meat weight. It's easiest to measure in grams, just for math. For example, the cure is .25%, so if your roast is 1000g, the calculation is 1000x.0025 (or .25%), which equals 2.5g of cure. Weigh your meat, run a little math for the percentages, and you're good to weigh out all your ingredients.

The cure:
2.5% kosher salt
.5% white table sugar
.24% cure #2 (Instacure #2, Prague Powder #2, sodium nitrate)
.5% smoked (or not!) peppercorns
.05% dried rosemary
.075% dried thyme
.05% juniper berries
.3% garlic powder

Here is a slicer (that I've used!) that's nearly identical to mine: https://amzn.to/4iaeWb2

If you're looking for a vacuum sealer, consider one of these:
https://amzn.to/3QQ65A9
https://amzn.to/3E5vzBQ
https://amzn.to/44tl7za

Here are collagen sheets for dry aging: https://amzn.to/3SDRIya

Here is some netting for dry aging: https://amzn.to/4bJ4jZO

Here's a great starter hog ring pack: https://amzn.to/4epPVH5

Here is a great sausage pricker: https://amzn.to/47TOgFA

An updated version of my scale: https://amzn.to/44nFrFN