Breasola

Breasola is Italian dry cured beef.

Meats Metric US
beef sirloin 1000 g 2.20 lb.

Ingredients per 1000g (1 kg) of meat

salt 28 g 5 tsp.
Cure #2 6.0 g 1 tsp.
pepper 6.0 g 3 tsp.
sugar 5.0 g 1 tsp.
cloves, ground 1.0 g ½ tsp.
garlic powder 1.5 g 1 tsp.

Instructions

  1. Remove all fat, connective tissue and silver skin.
  2. Mix salt, Cure #2 and all ingredients together. Take ½ of the mixture and rub into the meat. Place in zip-loc® bag and put for 3 days into refrigerator.
  3. Remove from the bag and apply the second half of the mixture. Drain away any liquid from the bag. Place in refrigerator for 3 more days.
  4. Brush off excess mixture from the meat. Stuff into synthetic or collagen casings.
  5. Hang for 4 weeks at 54º F (12º C) to dry and mature.