This Northern Italian specialty air dried beef is made by curing eye of round with salt and spices. To cure I used kosher salt, sugar, Cure #2, CBP, dried rosemary, dried Thyme, and some juniper berries. I rubbed this all over the eye of round after removing all fat and silver skin. I then put it in the fridge for 9 days turning every 3 days. Here it is after the cure I washed off all the cure and then weighed it to see how much weight it will lose in the 4 weeks it takes to cure. after washing off I put them in the special bags that allow you to cure in your fridge. They come with a special Vac Mouse that you put it the bag that allows the air to be drawn out during the sealing. I did a double seal twice as they recommend for a vac sealer without a wet cycle. Now comes the hard part. Into the fridge until July 4th. They will stay on an elevated rack to allow for air circulation and will be rotated once a week.This is a cure #2 recipe and should only be done under strict guidelines. These bags are not your typical vac bags as they are specifically designed to allow moisture escape and not let bad stuff in. PLEASE do not attempt without doing your own due diligence before hand. Now the wait begins.