Bison Bresaola Recipe

Bison Bresaola Preparation

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   Step 1: Prepare the Meat

   Trim any excess fat from the bison loin and pat it dry with paper towels.

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   Step 2: Make the Cure

   In a bowl, mix together kosher salt, crushed black peppercorns, minced garlic, thyme, rosemary, and lemon zest.

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   Step 3: Cure the Bison

   Rub the curing mixture liberally all over the bison loin. Cover the meat in plastic wrap and place it in the refrigerator for 14 days, turning it every few days.

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   Step 4: Dry the Bresaola

   After 14 days, remove the bison loin from the refrigerator, rinse off the cure, and pat it dry. Hang the meat in a cool, dry place (ideally around 50°F / 10°C) for about 2-3 weeks until it hardens and dries completely.

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   Step 5: Serve

   Once dried, slice the bresaola thinly and serve with shaved Parmigiano-Reggiano and a drizzle of lemon juice.