Breasola is Italian dry cured beef.

beef sirloin1000 g2.20 lb.
Ingredients per 1000g (1 kg) of meat
salt28 g5 tsp.
Cure #26.0 g1 tsp.
pepper6.0 g3 tsp.
sugar5.0 g1 tsp.
cloves, ground1.0 g½ tsp.
garlic powder1.5 g1 tsp.
  1. Remove all fat, connective tissue and silver skin.
  2. Mix salt, Cure #2 and all ingredients together. Take ½ of the mixture and rub into the meat. Place in zip-loc® bag and put for 3 days into refrigerator.
  3. Remove from the bag and apply the second half of the mixture. Drain away any liquid from the bag. Place in refrigerator for 3 more days.
  4. Brush off excess mixture from the meat. Stuff into synthetic or collagen casings.
  5. Hang for 4 weeks at 54º F (12º C) to dry and mature.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages