Having sorted out my Curing Fridge, it was about time I started air-drying meat in earnest.

Having said, "sorting out my curing fridge", it's taken one further item of equipment to get it working to perfection - a dehumidifier to reduce the humidity of the air going into the fridge. Although room temperature air may seem to be at the correct humidity, the relative humidity increases as the air gets cooler. I searched long and hard for a small dehumidifier to actually put inside the fridge, but none of the small Peltier effect dehumidifiers seem to work below 15°C. The only answer was to reduce the humidity of the room. A lucky buy on eBay (£21 for a nearly new Amcor dehumidifier) has solved the problem.

The first thing I fancied is Bresaola, cured 'raw' beef which is eaten thinly sliced. I've done two pieces of topside, one from my local butcher, and one from the supermarket. The first has been cured using this recipe from Jason Molinari's Blog.

Bresaola Curing

I started this on 3rd June and it will cure for 21 days (or maybe slightly longer as it's a wide piece of meat).

The other has been cured to a recipe by Franco, the owner of

Bresaola Curing

Franco's recipe applies half the cure at the start, and half after 7 days Today I applied the second lot of cure. It will now cure for another 14 days. The only other real difference between the two is that Franco's has garlic powder in the curing mixture.

It will be interesting to see which meat is best - Local or supermarket.

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There are six comments


Looking forward to reading about the results! Had a delicious lunch of bresaola today (at a restaurant) and am trying to source it in London. Any suggestions? Thanks

Sarah, (Email ) - 24-06-’09 21:19

Hi Sarah – I’m keeping my fingers crossed that it all works OK.
As for suppliers in London – it’s a bit out of my area I’m afraid. Maybe a good deli can help, or Borough Market?

Phil, (Email ) (URL) - 25-06-’09 13:44

I know this is an old posting, but I couldn’t find anything on which recipe was preferred? Was there much difference in the results?

Steve, - 23-02-’12 13:24

The only one that worked out was the on cured with Jason’s recipe:

The demise of the other is here:


Phil, (URL) - 23-02-’12 19:33

As a rule when experimenting, don’t change two variables at the same time (recipe AND source of meat). It will be very difficult to determine what was the cause of your success or failures :-)

Gus, - 12-11-’16 08:20

That’s sound advice Gus.

Had I been doing a ‘serious’ comparison I would have either bought one piece of meat, cut it in half and used one recipe on each. Or used meat from two sources with one recipe.

Phil, - 12-11-’16 18:39

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the forum.

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