BGKYSmoker
Nepas OTBS #242
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I been seeing lots of nice dry cure going on so im doing one.
Italian Beef Bresaola.
3.5 lbs before trim.
Tad over 3.24 lbs after trim
Got my dry items ready for the spice mill. THIS RECIPE USES CURE #2
Kosher salt
Sugar
Juniper Berries
Black pepper
Thyme
Rosemary
CURE #2
After the spice mill.
Place beef in a container and rub the mix all over real good.
Cover and fridge for 7 days.
BBL
Italian Beef Bresaola.
3.5 lbs before trim.
Tad over 3.24 lbs after trim
Got my dry items ready for the spice mill. THIS RECIPE USES CURE #2
Kosher salt
Sugar
Juniper Berries
Black pepper
Thyme
Rosemary
CURE #2
After the spice mill.
Place beef in a container and rub the mix all over real good.
Cover and fridge for 7 days.
BBL