I have a huge chunk of organic grass-fed backyard top round (thanks Skippy!) and want to make bresaola... and do not want to use nitrates, nitrites, etc... I searched all over the web and it looks like the real-deal Italian bresaola curers do not share their secrets on the web, big surprise ;), b/c they obviously didn't use that stuff back in the day. I did find Hugh Fearnley-Whittingstall's recipe and think I'll go that route... Has anyone tried it? Any leads on any OG bresaola recipes?? Thank you! JvT www.saucyvermont.com
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.