j biesinger
TVWBB Platinum Member
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.
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.