Easy way to make Dry Cured Italian Beef at home - Dry Cured Meats for Beginners

[@oregonpatriot1570]

I can attest to Eric's description of Bresaola being a VERY easy recipe! If you can wait, I advise vac packing at least some of it and letting it age for about a year. _(I have an extra step in my recipe. After the cure is finished, but before the dry, I soak it in a decent dry red wine with more herbs. After about 10 days, I'll give it a light rinse, and do the drying process.)_ I'm only a couple months away from mine from last year being ready to eat.

[@Chris-fo8wp]

I will let you know next year!!! :)

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[@oregonpatriot1570]

@@philmontana3517 This is about cured meat. NOT DRUGS.

[@jeromemartucci111]

Thanks, another awesome video…Bresaola ! I made 8 a few months ago….serve it with shaved Parmigiano Reggiano, Arugula, Extra Virgin Olive Oil, lemon, Balsamic and fresh ground Black Pepper….

[@marcobiagioli3905]

I know it's not culturally acceptable in the US, but bresaola made with horse meat is even better.

[@juneannbrusie2042]

You wouldn't want to eat meat from a horse raised in the US. The horses get way too many shots and who knows what's in those shots

[@JimHawking-]

I’d try it. During the American civil war they ate horse meat when they had to. I’m not sure why it’s considered unacceptable anymore. Probably because horses are mostly only for the wealthy anymore and are viewed as pets.

[@TurkeyPartytime]

Naaa, that's just what rich folks say. :)

[@buddysampley8326]

Thank you so much for the education im receiving! I'm a 67 year old meat guy so I'm knowledgeable about cutting quality meats. Just started smoking this fall for my deer customers and excited about smoking and dry curing. Im going to buy a bottom round and make a variety of dry cured meats. Thanks again for your gift to our community.

[@capt_lone_startx5048]

This is my new favorite channel. I really appreciate you providing instructions for those of us without drying chambers. I followed Josh Weissmans cured duck breast recipe and was so inspired I started looking for other beginner videos and came across your channel. I was going to start with the capicola, but I have some friends who don’t do pork, so thought I’d try this instead. I just started the cure today and am really looking forward to the finished product. Thank you for such thorough instructions. My fridge is going to fill up quickly, gotta find a way to keep my wife from seeing it for a while :)

[@marktoldgardengnome4110]

Another, easy to follow way for more to make and enjoy charcuterie board treats without breaking the bank, no additional equipment, and months/years of cure time. Though we both love these meats, we only indulge in them 3-5 days per year. It does however give an appreciation of what all goes into dry curing meats. Looking forward to the Sausage series. TYFS

[@philmontana3517]

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[@stolionly]

Just finished the drying stage. Overshot the mark slighly - 35% Target hit 38% after 30 days. Hardest part was removing the drying sheet. washed with a little white wine ( what I ahd open ) now in vacuum bag to rest for a bit. thanks for the great series. Mike

[@2guysandacooler]

Nice work! Soaking the muscle in a little warm water for 5 minutes will greatly soften the sheet up as well, but wine is much tastier!!

[@rachelmartens8663]

I was searching for something completely different, but this was so interesting and helpful. I think I'm going to have to try this. A whole new world opened for me😅

[@brentchester5661]

I love passion you put into teaching us. I have done the Capicola. And I will most likely do this beef. I'm waiting for Goose season cause I would love to try a goose breast. Thanks for what you are doing.

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[@COAL-CRAWLERS]

When you salt cured tons of water comes out daily, why is there no water when vacuum sealed curing? Thanks for your information! ❤

[@boatworkstoday]

Awesome stuff Eric ;-)! Thank you

[@frankraffa9]

What a great video Erik.

[@2guysandacooler]

Thank you kindly!

[@domenicomonteleone3055]

@@2guysandacooler Hi Eric excellent work you are doing I follow you 💯 from 🇨🇦 #YSW I know you make sausages i wanted to know if you make any sausages for the Freezer my message to you Eric respect back to you

[@TheSoltesz]

I had a piece left over in a zip lock bag. Was there for 8 months and still good as new

[@tpcdelisle]

Hey from the Cincinnati area. This is another great video Eric and perfect timing as I'm going to try this. Thanks 👍

[@TheSkogemann]

Thank you! I really wish that those dry aging sheets were available in Europe. We have dry agning vacuum bags, but those sheets look like they do a better job.

[@philmontana3517]

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[@jimlee5626]

Any thoughts on serving these? Crackers and cheese? Italian sandwich? Curious how you enjoy this style meat. Thanks, and good job!!!

[@2guysandacooler]

we do charcuterie boards quite a bit but this goes great on an Italian panini, in pasta, on a pizza,

[@aivkara]

Great video... again!!! However, it is almost impossible (read *expensive* AF) to get dry aging wraps in South Africa. Are there any alternatives?

[@godhatesglobalists4677]

Thanks for the video. I learned a lot. New to the meat curing world, I appreciate the shared knowledge.

[@mashcury]

Gooood information! Cheers, Thank you!

[@marknasatka1891]

Fantastic. Thank you.

[@jeremyfranks9587]

Great video! Thank you! Can’t wait to try it!

[@Traumamonkey]

No genius ideas link!! Some of your other links are broken or incorrect. Thanks for the video!!

[@timg6350]

What a great recipe and idea. I'm trying this right away - already have the dry aging kit from The Sausage Maker.

[@philmontana3517]

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[@jasonglisson4932]

sweeeeet! I can now make a kosher beef wellington!!!!! 🤘🤘🤘🤘

[@MrPokey52]

Awesome recipe My question is What size netting r u using?

[@katiemac9845]

Hi, could I wrap it in cling wrap instead of vacuum seal for the curing of the spices? Thanks

[@martink9785]

Looks really tasty 😍 out of interest, on a similar theme, have you attempted Bundnerfleisch / Viande des Grisons? It's an essential treat when I visit Switzerland and France - simple flavour but oh so good! Thanks again for all your fantastic work!

[@craigbrown5359]

Most outstanding...such a long aging process!!!

[@S.M.E.A.C]

Nice one mate. Thanks for the calculator,makes life easy.

[@mardapienaar7565]

Wow this is good material ! Thank you! How long can you store this. And dies it have to be refrigerated?

[@adamlee3772]

I think in Australia, NZ and UK the cut of beef you’re using would be a topside or silverside. I wonder how it would go with some lamb or mutton tbh? The problem with lamb is its very fatty, mutton is a lot leaner. What it would be good with though would be kangaroo. Very lean and a little gamey like venison.

[@davidl6641]

I’d starter cultures in the beginning and a vacuum bag at the end of the drying for a month or so so the moisture would equalize.

[@2guysandacooler]

Nice!!What starter culture would you add? I've never really had much sucess adding starter cultures to whole muscles as they need an anaerobic environment to thrive. Curious to know if you have a method that quantifiably makes a big flavor difference. Especially in the cold temps of the fridge. Always looking to give it another go. Especially if it delivers more flavor😉

[@davidl6641]

@@2guysandacooler I don't think that within 1-2 months process you can get that much taste difference. At least i could not. So I add starter cultures for faster acidification on the surface, using salami cultures available locally. And for vacuuming - you can see the difference in color if not the texture on what you've made. After vacuuming it get more even and gains more taste. Instead of the fancy film you show I use collagen film coming as a roll for the same purpose. From what you show and describe it looks very similar but I guess the price is quite different.

[@caribbeanprepper4448]

Excellent 🎉🎉🎉🎉🎉thank you thank over 69 lb to cure now

[@ZenaHerbert]

This is exciting stuff and not difficult. Super video, thank you.

[@12thsonofisrael]

Thanks again for explaining the safe method to season and cure wholesome food. 💥💥💥💥💥

[@mark46428]

it isnt wholesome when he adds nitrates and nitrites to it,

[@KenPurcell]

Hello from Texas

[@CraigsNews]

Hi

[@jacklawson1367]

Can’t wait any longer! Bring it On!!! And thank you for this recipe.

[@philmontana3517]

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[@SDguy3030]

Defnitely trying this next paycheck.

[@drhannibal7737]

Hey man great video and it's my first time in your channel snd i love it , but is there sny substitute to the wraps ? Those are not available in my country

[@leahtiferetrabinovitz6518]

this is an amazing recepie, i think this was my first charcuterie i ever did, and learned from you here! thank you for sharing your knowledge with us! Celebrate Sausage, oh yes.

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[@Rocco-nu1ui]

Love your knowledge 👌why you did not use curing salt as you have illustrated in previous vids.

[@2guysandacooler]

We made a video called "Are curing salts really necessary?" Here it is: kzbin.info/www/bejne/o2WypoKQqtF7i7M I think it will clear up some info for you

[@-_Raven]

Can I use the dry aging bags?

[@2guysandacooler]

yes

[@nicklloyd9165]

I buy 1/4 cow every year and that results in a lot of beef. Besides eye of round, what other beef cuts are good for curing? Thanks

[@avelinodalmeida351]

Thank you so very much for all the information Sir I truly appreciate it.

[@colleenarezio32]

I will definitely try this thanx. But, different countries have different names for their cuts of beef. Is "eye of round" also known as what we would call "silverside" because that's what the cut looks like to me? I'm in Zambia. Thanx.

[@2guysandacooler]

no, silverside is considered the bottom round. The eye of round is in the middle of the top round and bottom round

[@timg6350]

Where do you source the tags (not sure what to even call them)?

[@2guysandacooler]

Here's where I got mine: amzn.to/3CwKXrc

[@josephmarciano2584]

Any issues with adding a measured amount of Cure #1? Kinda belt & suspenders approach.

[@2guysandacooler]

nope, that would be fine. I would reduce the salt to 2.5% and add .25% cure

[@dimitriosantoniadis5859]

Can it be hanged and naturally air dried (at an environment of 25 degrees C and 40-50 % of humidity)?

[@carlokoenders2966]

Thanks for this nice video. Appreciate it! Can instead of the steak wrap a clean kitchen towel be used?

[@Chris-fo8wp]

Eric, outstanding channel!!! I have done a few coppas regular and a few with light smoke. The Basturma comes out amazing, I am trying it in a pork loin this time around. Can't wait to do this one!! Everytime I visit friends they are waiting at the door to see what's new, none of lasts more than 1/2 hour.... it's like a pack of rabid dogs..:) Thank You for all the tips!!

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[@peterdobol6662]

Sorry I read the recipe its in there. Thanks again for great content

[@jimmyg3855]

This was exactly what I was looking for! Is there one with a fatty pork or something smoked?

[@2guysandacooler]

Try the Coppa. Amazing cut

[@colleenarezio32]

Aging steak wraps. I live in Africa and don't purchase online so can I just use glad wrap/clingfilm?

[@mkhoro]

I keep kosher, therefore, I can only use beef that comes from the front half of the cow, what cut of meat would you suggest I use

[@danravenna2974]

Very informative. Thank you!

[@cheriosmith]

Great video! I wonder how this was or could be done without refrigeration?

[@petermorrow4438]

Kinda funny, I just started curing a Bresaola last weekend using your recipe on the website.

[@Odessit657]

Hi Eric, I dont know how, but my beef reached 35% reduction in 16 days. What could that mean? Is it safe to taste? Starting weight was 1056 grams

[@2guysandacooler]

WOW that's fast... Yes, it's safe to taste... Slice thinly. Let me know what the slice looks like once you cut into it

[@Odessit657]

I finally got around to cutting it, it is very tasty and tender, but the color inside is not even. Some is redish vs dark. I will email you the photos if i can find an email

[@SleeperBBQ]

Great video Eric Thank You

[@starshine8169]

Hi there can you place the meat on a rack if there is only string used not the inner bag ?

[@marcelog.2916]

Always some nice vids from you. In case you dont have this paper sheet, can we use celophane wrap? Or any substitute? Tnx❤

[@jessiebosarge9288]

I watched your video on the 2 conditions that require you to use curing salt. I was wondering if Cooking after curing negates the need for curing salt. Specifically with salmon that has a low amount of regular salt from a wet brine that has been cold smoked for about 6 hrs. And then at 250 Fahrenheit for an hour.

[@neilcordeiro]

Excellent video 👌🏼

[@eugerispoli5375]

That looks amazing it wont last that long

[@jackwilloughby239]

I've been searching for a good recipe for Beef Bacon.

[@marctonnacliff6810]

Where did you get the knife you use to cut with? Looks nice.

[@peterdobol6662]

I didn't see where you added the spice mixes. I assume before the drying stage.

[@2guysandacooler]

Rewatch 2:10

[@pprince01]

Would this also work to hang it, with NO wrap, in a curing chamber?

[@2guysandacooler]

you could but it would more than likely get a form of case hardening. It would be better to wrap in a beef bung or a collagen casing/sheet

[@calvinlarsen4681]

This looks awesome!! Question: would it be possible to do the dry brining and the dry aging in one step? I have dry age vacuum seal bags that I use to dry age beef. Similar to the plant based steak wrap you show in the video, it lets moisture out but not back in. Would it be feasible to take the spice mixture, rub it onto the meat, then seal it in the dry age bag, then stick it directly in the fridge to dry brine and dry age simultaneously?

[@fatman7817]

No

[@yamabiru4553]

Great work

[@johnp8409]

Hi there, the dry aging wraps are not available on Amazon UK, so is there anything else that can be used instead?

[@tubbybeaver4471]

If you use curing salts, would it be easier to store for longer in the fridge? Also, could you smoke this before you cure it for 7 weeks?

[@Drunkinswine]

Great video and I have done everything but I have a quick question. I got to the stage where I vacuum sealed it. I forgot about it my fridge. I was supposed to wrap it and put it in the netting on April 17th. Now with it being July. Have I lost it? Is it too late to put in the next step. What do you suggest.?

[@Harbicide]

I made both the Italian and Calabrian Breseola. With the Calabrian I had a slight air leak in the vacuum bag. The salt drew quite a bit of liquid from the meat. When I opened the vacuum bag I placed a folded paper towel in the bag to stop the liquid when resealing. Will it still cure?

[@karenromanik9506]

Is there any method that won't require refrigeration??

[@wardygrub]

Can one just use a vacuum cleaner to suck air out?

[@TomasV89]

Hi Could you use the usual plastic wrap to cure the meat other than the special curing bag?

[@2guysandacooler]

Probably

[@lordpapi]

Hi Eric! Is there a possible substitution for the steak wraps? Unfortunately I cannot get my hands on any... :(

[@Chris-fo8wp]

Go to the link or go to The Sausage Maker... great website.

[@MBDodge]

The Sausage Maker doesn’t ship to the country where I live, so a substitution for the dry aging wraps would be helpful. Thanks!

[@JulesMoyaert_photo]

BRAVO!

[@zagareno]

Is there a solution if i am in a country that doesnt half dry wraps?

[@paulygil1]

Great vid,. Would the vacum sealed bag be considered an anaerobic environment? or is an anaerobic environment only a concern during the hanging aging stage? Im new to all this

[@2guysandacooler]

That is correct. In a vac sealed bag there is an anaerobic environment. When the meat is hanging there is plenty of oxygen

[@eminat9358]

I can't access any dry aging wraps where i live. What else can work

[@PhaTs00p]

Good to know the wrap used to dry my chunk of meat is plant based.

[@2guysandacooler]

perfect for Vegans 😉

[@findlydesign]

If I wanted to age my bresaola after it’s reached 35% weight loss, should I equalize and age it in vacuum sealed bag or sugna?

[@outnumberedbbq]

Great video. I have Umai bags, will that work as well as the collagen sheet?

[@2guysandacooler]

Umai bags will work

[@onemadmudder9686]

What temperature and humidity parameters please? Looking for info to hang in cellar. Tia!

[@2guysandacooler]

in a cellar, 55f (13c) and 75% - 80% humidity

[@tonymorgan3526]

Great video Eric, that looks delicious, the beef you used is that silverside? The cuts in America are different to us in the UK

[@2guysandacooler]

no but you can use silverside if you want. In the US it's called Eye of Round. It's located in the center of the "Round" primal.

[@tonymorgan3526]

@@2guysandacooler is that similar to, top rump, or knuckle of beef, perhaps?

[@ikillyomama]

Hi I had a quick question, I've made some dry cured salamis and removed the casing and have had them vac packed in the fridge. How long are these safe to eat? Thanks!

[@drewrobinson9120]

I am sure people have asked before, but does the size of the salt have an effect on curing? I know the size of salt crystals effects measure volumes but I am more interested in if there is a difference between large salt crystals like Kosher salt and smaller table salt crystals as to the curing itself.

[@2guysandacooler]

I haven't found a huge difference. Fine grain distributes better but you use less of it (by volume). Kosher for instance is flakey but you use twice as much. Kosher is more expensive that fine grain. I use both but tend to go with fine grain more often than not as it's cheaper and produces the same results.

[@drewrobinson9120]

@@2guysandacooler Okay, thats cool. Mostly curious from a "run out of one salt and need to substitute with another" situation, as it never seems to fail that you think you have plenty of a certain salt and then poof it is mysteriously missing or far less of it then you thought. Is there a means to make this recipe shelf stable for use without refrigeration?

[@davidl6641]

I find finely grained salt more convenient. It sticks to the surface of the product more easily and can be distributed more evenly. All industrial salts for curing which I saw so far with and without nitrites come as finely grained salts.

[@2guysandacooler]

Shelf stability can be achieved by drying longer. Adding cure helps out as well. If you have a water activity meter you could test your product once finished but other than that it's just a guess.

[@drewrobinson9120]

@@2guysandacooler Thank you.

[@adidaf389]

Is there something like this that you could do with turkey, or chicken?

[@macw2234]

Fabulous

[@petersquassi5727]

can I use a cheesecloth? maybe soaked in wine?

[@2guysandacooler]

Sure, the end result will be different but you can certainly give it a go

[@jackklein5288]

You Rock!

[@EkoPrasetyo-ms7ic]

What curing do you used?

[@EkoPrasetyo-ms7ic]

Mean curing salt, did you put some sodium nitrate on it?

[@romanmallery7919]

Is the sugar important for the curing process? Or is it just for flavor

[@philmontana3517]

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[@philmontana3517]

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[@cliffbrockman4539]

Can I use my steak ager chamber to dry this?

[@2guysandacooler]

yes. Just make sure the temp is around 55f (this will give you better flavor development) and the humidity is between 75% and 80%. If you can't get a higher temp, then a lower temp is ok too..

[@ta2505]

Great video, I've watched a few of your videos for simpler home cured meats that don't require fancy equipment. But I'm on a tight budget and the steak wraps here in UK are 💲💲💲 Is there a more affordable alternative please? Thanks

[@jacklawson1367]

Any meat he said, and the cheapest cuts, because it’s all about Fantastic Food that you can enjoy for nick’s. Use your imagination

[@ta2505]

@@jacklawson1367 thanks. I'm asking about the wraps that he puts on the meat before putting in the fridge to dry.

[@davidl6641]

I was using gauze fabric sheets before I switched to collagen film. I experimented with celluloid film in order to control/prolong evaporation i.e. curing time but with bad results.

[@scoreycorey3348]

Why wine?

[@Thunderb1rdOne]

I would really love to try this, Do you know if there is an alternative to the wraps? I am unable to get them shipped to Australia!

[@2guysandacooler]

Great question. I've experimented with other wraps. Apparently wax paper has worked for some but I haven't tried that yet. Might be worth a shot on something not too expensive..

[@davidl6641]

Collagen film/foil works for me

[@iwartreskon6672]

In the Czech literature and I use medical bandage-gauze, tightly wrapped, the netting on the top helps. It is also a reusable washing machine cleaned, bandage, not netting.

[@davidl6641]

@@iwartreskon6672 the only disadvantage I see in this method is that gauze does not affect the speed of evaporation. It is not a problem if you use a curing chamber with optimal temperature and humidity. In a regular fridge the humidity is much lower so a 1kg piece looses 1/3 of its weight in 30 days. Which is too fast for any taste to develop. And also a hard crust outside and cavities inside can form due to uneven drying.

[@iwartreskon6672]

@@davidl6641 maybe you are correct as I use a curing chamber. I have an experience with my ordinary fridge (+4 C) in my kitchen where I store lemon and orange peels (for lemon/orange cello before use) and they are drying at enormous speed, in a week bone dry. Maybe testing, testing...fridge/wrap/ temperature/size or kind of meat brings the answer to our individual needs or preferences. I like this constructive discussion.

[@paulettagyurik2644]

God bless🙏🙏🙏