Charcuterie Spice Blend: Bresaola

Delicious cured version of beef eye of round. Originating in northern Italy and Switzerland, this is the only well-known charcuterie made with beef. This Bresaola Spice Blend is formulated just for UMAi Dry.

Ingredients: Sugar, Black Pepper, Juniper Berry, Rosemary, Thyme.

Usage: 6 tsp per pound of meat, or use the whole packet for five pounds of beef eye of round.

Instructions: 
Add Charcuterie Spice Blend to your pre-measured 3% Kosher salt and 0.25% #2 Curing Salt (or try UMAi Dry Premixed Curing Salts for 5 lb Recipe).
Coat meat completely, and seal in vacuum bag or resealable bag.
Put in the refrigerator and allow to cure for two full weeks.
After curing, remove from bag and rinse.
Place into UMAi Dry bag while still well-coated with moisture.
Apply UMAi Dry with vacuum sealer, immersion, or netting method.
If you are going to tie the charcuterie to shape it, best to apply butcher's twine over the UMAi Dry membrane.

This blend does not contain: Kosher salt or #2 Curing Salt which are both necessary for safety curing charcuterie.

Add 6 tsp per pound of meat, or use the whole packet for five pounds of beef eye of round.

Instructions:
- Add Charcuterie Spice Blend to your pre-measured 3% Kosher salt and 0.25% #2 Curing Salt (or try UMAi Dry Premixed Curing Salts for 5 lb Recipe).
- Coat meat completely, and seal in vacuum bag or resealable bag.
- Put in the refrigerator and allow to cure for two full weeks.
- After curing, remove from bag and rinse.
- Place into UMAi Dry bag while still well-coated with moisture.
- Apply UMAi Dry with vacuum sealer, immersion, or netting method.
- If you are going to tie the charcuterie to shape it, best to apply butcher's twine over the UMAi Dry membrane.

- 110g Spice Packet

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