Bresaola - Recipe and Calculator

Sliced Bresaola

For those that don't know, Bresaola is an air-dried beef that originates in the north of Italy. In the past, I've always made it using Jason Molinari's recipe from curedmeats.blogspot.co.uk. The recipe below, whilst very different from Jason's, owes its heritage to his. I've removed the cinnamon and clove, reduced the other spices and added a small amount of garlic.

The best of the Italian versions, Bresaola della Valtellina, uses meat from the leg: the cuts we know as topside, silverside and top rump (thick flank). In the US 'Eye of round' would be a good choice. It's best with a piece of meat from one muscle to avoid connective tissue - I used Silverside for mine.

Click here, there's more to read...