its simple, I love bresaola, but I don't have a curing cabinet yet that will allow me to make some. I figured I could come close with a jerky version.

I followed this recipe for the cure and subbed cure #1 for #2. My sliced EOR hung out in the cure for 3 days. I gave them a rinse and laid them out on pizza screens. They took on 7 hours of smoke <200* and dried to nice consistency.









I scaled the recipe based on my weight of beef, and they came out pretty salty. Next go round I'm going to halve the salt and see what it gets me.

That looks fantastic JB

I have to try this.
Verry nice colour on that "jerky" Bresaola

Do you cure the beef before you do regular jerky too? and let it hang?

Where'd you get the horse meat?

Heahhh-heh heh heh

I'm just horsing around:

http://en.wikipedia.org/wiki/Bresaola

lol