New and Improved Bresaola Recipe

I take my original bresaola recipe and fiddle with a few of the ingredients and the weight loss in the curing chamber during dry aging. This is my new go-to recipe for curing and aging bresaola! For the cure, percentages are based on meat weight. It's easiest to measure in grams, just for math. For example, the cure is .25%, so if your roast is 1000g, the calculation is 1000x.0025 (or .25%), which equals 2.5g of cure. Weigh your meat, run a little math for the percentages, and you're good to weigh out all your ingredients. The cure: 2.5% kosher salt .5% white table sugar .24% cure #2 (Instacure #2, Prague Powder #2, sodium nitrate) .5% smoked (or not!) peppercorns .05% dried rosemary .075% dried thyme .05% juniper berries .3% garlic powder Here is a slicer (that I've used!) that's nearly identical to mine: https://amzn.to/4iaeWb2 If you're looking for a vacuum sealer, consider one of these: https://amzn.to/3QQ65A9 https://amzn.to/3E5vzBQ https://amzn.to/44tl7za Here are collagen sheets for dry aging: https://amzn.to/3SDRIya Here is some netting for dry aging: https://amzn.to/4bJ4jZO Here's a great starter hog ring pack: https://amzn.to/4epPVH5 Here is a great sausage pricker: https://amzn.to/47TOgFA An updated version of my scale: https://amzn.to/44nFrFN