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

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Today we are making an Italian Dry cured Beef called Bresaola.
You can find a printable recipe for Bresaola here: twoguysandacooler.com/making-...
We also have merch. Check it out here: tee.pub/lic/3zErnsjr0RI
Items used in this video:
Dry Aging Wraps (used to dry cure meat in the fridge): amzn.to/3fgrqCe
Butcher Twine & Dispenser: amzn.to/35QFhIa
Jende Butchering Knife G3 Mini: amzn.to/3SdeLP0
Jende Butchering knife G3: amzn.to/3dAaOF6
Drying rack and tray: amzn.to/3LDhgHX
Custom Cutting Board: tinyurl.com/3ez3ww7f
Visit the Sausage Maker for all your sausage making supplies: tinyurl.com/bddakfmt
Use the coupon code 2GUYS10 for a discount off your purchase
If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers: tinyurl.com/2p8jwy4k
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Items we use often:
Kotai Chef Knife: tinyurl.com/5ypnfjp7 (for 15% off use discount code - 2guys )
Thermapen Mk4 (meat thermometer) - tinyurl.com/3mfs3jnk
Sausage Stuffers: tinyurl.com/56hhauzh
Meat Grinder: tinyurl.com/59cmk5d6
Stuffing Horn Cleaner: tinyurl.com/3atajmzf
Butcher Twine & Dispenser: amzn.to/35QFhIa
Small accurate Scale for spices: tinyurl.com/3asv33t5
Large Capacity Scale (33 pounds): tinyurl.com/mr23dhsd
Heavy Duty Vac Sealer: amzn.to/2WUALpO
Drying rack and tray: amzn.to/3LDhgHX
Custom Cutting Board: tinyurl.com/3ez3ww7f
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
Digital Smoker (I use the 4D WIFi): tinyurl.com/mrxbnwkw
Meat Slicer: amzn.to/31XV19q
InkBird Controllers temp & Humidity amzn.to/2O3BmM7
Dehumidifier Eva Dry 1100 amzn.to/2TDvChj
Cool Mist Humidifier: amzn.to/3CD6nAu
Govee Temperature/Humidity Monitor: amzn.to/3v55Tz1
Iodophor sanitizer: amzn.to/2Q9jFBM
Robot Coupe Food Processor (high end): amzn.to/3fmmEPm
Thank you for watching. If you are new here, consider subscribing and clicking that notification bell. See you in another video.
Eric
(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)

Опубликовано:

20 июл 2024

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Комментарии : 204

@buddysampley8326 4 месяца назад

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 11 месяцев назад

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 :)

@jeromemartucci111 Год назад

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….

@oregonpatriot1570 Год назад

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 Год назад

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

@philmontana3517 Год назад

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@oregonpatriot1570 Год назад

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

@jeremyfranks9587 Год назад

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

@tpcdelisle Год назад

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

@ZenaHerbert Год назад

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

@rachelmartens8663 11 месяцев назад

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😅

@marcobiagioli3905 Год назад

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

@juneannbrusie2042 7 месяцев назад

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

@avelinodalmeida351 Год назад

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

@godhatesglobalists4677 8 месяцев назад

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

@boatworkstoday Год назад

Awesome stuff Eric ;-)! Thank you

@S.M.E.A.C Год назад

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

@mashcury Год назад

Gooood information! Cheers, Thank you!

@danravenna2974 Год назад

Very informative. Thank you!

@martink9785 Год назад

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!

@marktoldgardengnome4110 Год назад

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 Год назад

Dmtdoctor1

@philmontana3517 Год назад

Massage them on Instagram

@philmontana3517 Год назад

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@TheSoltesz 9 месяцев назад

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

@SleeperBBQ Год назад

Great video Eric Thank You

@jacklawson1367 Год назад

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

@philmontana3517 Год назад

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@philmontana3517 Год назад

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@philmontana3517 Год назад

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@philmontana3517 Год назад

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@marknasatka1891 Год назад

Fantastic. Thank you.

@brentchester5661 Год назад

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.

@philmontana3517 Год назад

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@philmontana3517 Год назад

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@stolionly Год назад

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 Год назад

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!!

@frankraffa9 Год назад

What a great video Erik.

@2guysandacooler Год назад

Thank you kindly!

@domenicomonteleone3055 Год назад

@@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

@timg6350 Год назад

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

@philmontana3517 Год назад

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@philmontana3517 Год назад

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@SDguy3030 Год назад

Defnitely trying this next paycheck.

@COAL-CRAWLERS 3 месяца назад

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

@neilcordeiro Год назад

Excellent video 👌🏼

@cheriosmith Год назад

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

@yamabiru4553 Год назад

Great work

@jasonglisson4932 Месяц назад

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

@carlokoenders2966 9 месяцев назад

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

@12thsonofisrael Год назад

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

@mark46428 9 месяцев назад

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

@mardapienaar7565 3 месяца назад

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

@drhannibal7737 Год назад

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

@craigbrown5359 8 месяцев назад

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

@Traumamonkey Год назад

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

@marcelog.2916 10 месяцев назад

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

@Chris-fo8wp Год назад

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!!

@philmontana3517 Год назад

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@philmontana3517 Год назад

On Instagram

@philmontana3517 Год назад

They sell the best shrooms, dmt, lsd and other psychedelic products and ship discreetly to any location of the world 🍄🌍

@philmontana3517 Год назад

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@leahtiferetrabinovitz6518 Год назад

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.

@philmontana3517 Год назад

Check out 🍄

@philmontana3517 Год назад

Dmtdoctor1

@philmontana3517 Год назад

On Instagram

@philmontana3517 Год назад

They sell the best shrooms, dmt, lsd and other psychedelic products and ship discreetly to any location of the world 🍄🌍

@petermorrow4438 Год назад

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

@aivkara 10 месяцев назад

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

@JulesMoyaert_photo 9 месяцев назад

BRAVO!

@TheSkogemann Год назад

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 Год назад

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@philmontana3517 Год назад

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@philmontana3517 Год назад

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@eugerispoli5375 Год назад

That looks amazing it wont last that long

@macw2234 Год назад

Fabulous

@peterdobol6662 8 месяцев назад

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

@katiemac9845 Год назад

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

@caribbeanprepper4448 Год назад

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

@jessiebosarge9288 Год назад

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.

@Rocco-nu1ui 5 месяцев назад

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

@2guysandacooler 5 месяцев назад

We made a video called "Are curing salts really necessary?" Here it is: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-m4OuOZulHUQ.html I think it will clear up some info for you

@ikillyomama Год назад

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!

@outnumberedbbq Год назад

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

@2guysandacooler Год назад

Umai bags will work

@tonymorgan3526 Год назад

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 Год назад

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 Год назад

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

@jimmyg3855 5 месяцев назад

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

@2guysandacooler 5 месяцев назад

Try the Coppa. Amazing cut

@calvinlarsen4681 10 месяцев назад

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 9 месяцев назад

@jackklein5288 Год назад

You Rock!

@jimlee5626 Год назад

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

@2guysandacooler Год назад

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

@Drunkinswine Год назад

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.?

@jackwilloughby239 Год назад

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

@adamlee3772 Год назад

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.

@marctonnacliff6810 3 месяца назад

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

@Harbicide Год назад

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?

@tubbybeaver4471 Год назад

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?

@nicklloyd9165 9 месяцев назад

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

@davidl6641 Год назад

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 Год назад

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 Год назад

@@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.

@starshine8169 8 месяцев назад

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

@findlydesign Год назад

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?

@paulygil1 Год назад

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 Год назад

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

@dimitriosantoniadis5859 5 дней назад

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

@johnp8409 5 месяцев назад

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

@adidaf389 Год назад

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

@KenPurcell Год назад

Hello from Texas

@CraigsNews Год назад

@mkhoro 4 месяца назад

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

@tmserapis5279 Год назад

yumm^^

@eminat9358 Год назад

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

@peterdobol6662 8 месяцев назад

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

@2guysandacooler 8 месяцев назад

Rewatch 2:10

@lordpapi Год назад

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

@Chris-fo8wp Год назад

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

@MBDodge Год назад

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

@wardygrub 9 месяцев назад

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

@PhaTs00p Год назад

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

@2guysandacooler Год назад

perfect for Vegans 😉

@josephmarciano2584 Год назад

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

@2guysandacooler Год назад

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

@zagareno 7 месяцев назад

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

@onemadmudder9686 Год назад

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

@2guysandacooler Год назад

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

@pprince01 Год назад

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

@2guysandacooler Год назад

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

@timg6350 Год назад

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

@2guysandacooler Год назад

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

@TomasV89 3 месяца назад

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

@2guysandacooler 3 месяца назад

Probably

@karenromanik9506 Год назад

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

@anthonyrstrawbridge Год назад

👍

@drewrobinson9120 Год назад

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 Год назад

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 Год назад

@@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 Год назад

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 Год назад

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 Год назад

@@2guysandacooler Thank you.

@Odessit657 Год назад

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 Год назад

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 Год назад

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

@-_Raven Год назад

Can I use the dry aging bags?

@2guysandacooler Год назад

yes

@ta2505 Год назад

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 Год назад

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 Год назад

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

@davidl6641 Год назад

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.

@jmyd83 Год назад

😍

@Thunderb1rdOne Год назад

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 Год назад

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 Год назад

Collagen film/foil works for me

@iwartreskon6672 Год назад

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 Год назад

@@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 Год назад

@@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.

@cliffbrockman4539 Год назад

Can I use my steak ager chamber to dry this?

@2guysandacooler Год назад

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..