Bresaola Recipe

Combine all curing mix ingredients (kosher salt, cure #2, sugar, coarsely ground black pepper, crushed juniper berries, dried thyme, ground coriander, and garlic powder) in a bowl and mix thoroughly so the cure is evenly distributed.

Trim and Inspect

Trim the beef of all excess fat and silver skin, leaving only a thin protective layer if desired. The muscle should be a uniform shape for even curing. Pat the meat dry with paper towels.

Apply Cure

Rub a thin film of olive oil over the surface of the beef to help the cure adhere. Generously coat the entire surface of the meat with the curing mix, massaging it into all crevices. Use all of the curing mix so the meat is completely covered.

Bag and Press

Place the cured beef into a non-reactive container or vacuum bag. If using a bag, remove as much air as possible with a vacuum sealer. Refrigerate at 34–38°F (1–3°C) for 10–14 days, turning the piece daily and redistributing the cure and any juices so curing is even. The total cure time is approximately 1 day per 100 g (about 2 kg = ~20 days maximum), but for a 2 kg piece aim for 10–14 days; adjust based on meat thickness and salting rate. Note: Cure #2 requires refrigeration during cure.

Rinse and Soak

After the curing period, remove the beef from the bag, rinse thoroughly under cold running water to remove excess cure, and soak in cold water for 30–60 minutes to remove residual salt. Change the water once or twice if it becomes very salty. Pat the meat dry completely.

Roll and Tie

If desired, roll the piece into a uniform cylinder for even drying. Tightly tie the meat at 1–2 inch intervals using butcher's twine to maintain shape. Leave the ends tucked or tied cleanly so no loose pockets remain.

Pepper Coat

Brush the tied meat with a light coating of olive oil, then press the freshly cracked black pepper all over the surface so it forms a firm crust. Ensure juniper/pepper distribution is even; this provides flavor and aids in forming the outer pellicle.

Wrap

Wrap the coated meat in a single layer of cheesecloth or place it into a breathable curing bag; this helps protect the meat while allowing moisture exchange.

Dry and Age

Hang the meat in a cool, well-ventilated curing chamber/area at 50–60°F (10–15°C) with 60–70% relative humidity. If you don't have a curing chamber, a dedicated refrigerator modified for humidity and airflow can work. Allow the meat to dry and age for 3–6 weeks until it loses about 30–40% of its original weight (for bresaola, aim for ~30% weight loss). Monitor for even drying and any off-odors or visible mold other than thin white surface mold (which can be brushed away with a cloth dipped in vinegar).

Clean and Rest

Once the desired weight loss and texture are achieved, unwrap the bresaola, remove the twine and cheesecloth, and lightly brush off any surface mold. Wipe with a cloth dampened with a 1:1 solution of water and white vinegar if needed, then let rest for 12–24 hours in the refrigerator to settle flavors.

Slice and Serve

Using a very sharp knife or meat slicer, slice the bresaola paper-thin. Serve chilled or at cool room temperature with a drizzle of extra-virgin olive oil, a squeeze of lemon, shaved Parmigiano-Reggiano, arugula, and cracked black pepper. Keeps vacuum-sealed in the refrigerator for several weeks; once opened, consume within 7–10 days.