Charcuterie - Bresaola (Cured Beef Eyeround)

Sausage and Charcuterie

Servings: 2 pounds 

INGREDIENTS

The Spice Cure

• 1 oz./25 grams kosher salt (about 2 tbsp.)

• 2 tbsp./30 grams sugar

• 3/4 tsp./4 grams Insta Cure #2 or DC Curing Salt #2

• 1 1/2 tsp./5 grams freshly ground black pepper

• 1 tbsp./6 grams chopped fresh rosemary

• 2 tsp./6 grams fresh thyme leaves

• 5 juniper berries, crushed with the side of a knife

One 3-lb./1.5 kg beef eye of the round roast, no more than 3 inches/7.5 centimeters in diameter, trimmed of all visible fat, sinew, and silverskin.

DIRECTIONS

1. Combine all the spice cure ingredients in a spice or coffee grinder and grind to a fine powder.

2. Rub half the spice cure all over the meat, rubbing it in well. Place in a 2-gallon/8-liter Ziploc bag or a nonreactive container and refrigerate for 7 days, turning it every couple of days.

3. Remove the beef from the liquid (discard it) and rub in the remaining spice cure. Return to the refrigerator for 7 more days.

4. Rinse the beef thoroughly under cold water to remove any remaining spices and pat dry with paper towels. set on a rack on a baking sheet uncovered at room temperature for 2 to 3 hours.

5. Tie the beef with butcher’s twine. Hang the meat (ideally at 60°F/15°C with 60 to 70 percent humidity) for about three weeks. The meat should feel firm on the outside and silky smooth when sliced. (Yields approx. 2 pounds of bresaola; about 30 appetizer servings). (we used Steakager Pro 40 Dual mode refrigerator… it has two modes 1 for Dry Aging & other for making Charcuterie)

6. Slice off the outer hard layer (pelicle), slice and serve

NOTES: The texture of homemade charcuterie is much different than you’ll typically find in the USA; we were surprised to find it much more tender and more similar to what we’ve experienced in European countries

SPECIAL EQUIPMENT USED: The SteakAger Pro 40 - Dual Mode