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.

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