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
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)