New and Improved Bresaola Recipe

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

If you're looking for a vacuum sealer, consider one of these:

[joeman]

Love the addition of the wine! I’ll try that on my next one. Currently drying one now. I add some crushed red pepper to mine during the cure to add a bit of heat. I also use the Umai bags which I have had great success with. Thanks for the vid!!

[robertlombardo]

When I searched for tips on this recipe, I didn't stop until I found your video. I'm in the middle of my first bresaola and I have a couple of questions.

Does it matter if a bit of liquid forms in the vacuum sealed bag during the initial salt cure? I can't see the salt grains anymore.

The liquid also looks a bit red, and I'm worried it might be blood. Is that dangerous to the process?

[tonykomer]

You heed to remove the air from the dry age collogennwraps. You also want the meat wet. Lay t down and roll it into the sheets and fold, not spin twist the ends.

The air pockets are why you had the mold issues. Of course white mold and pale sage green mold is ok but always let your nose be the final check.

[michaelmelo]

Love this video. Do you know of anywhere in Canada that sells the collagen casing wraps? Alot of the american sites won't deliver here.

[algreen]

Hi please if you keep it vacuumed sealed how long would it last in the fridge, and when will it expire and would it get harder and loose weight? thanks

[Kryptokoz]

Have you ever considered using a healthy mold and spray it down. The idea is that good and bad mold cannot occupy the same space

[AlbertaBoy]

For the equalization step (never done that, always just sliced mine once completed the weight loss step) what did you say you put it in to? The “weezer”? Is that the same fridge you used for dry aging it, a regular fridge? Something else?

[xthe_moonx]

get the collagen sheet wet and it will wrap the meat much better

[danrichardson]

Ive been following over a yr and made a few of your recipes.

Im wanting to try this recipe but would a tri tip work vs the eye of round?

[koepketube]

7 weeks to cure? You let the one ride baby ride

[shoover]

The mold came from the wine that was your mistake. As you were putting it on I was yelling At your video 😂. Bring the wine to boil to kill any yeast bacteria that may be present in the wine.

[craigbrown]

Thats a shit load of work and waiting time but looks outstanding!!!