Do you want to try the art of making homemade charcuterie? A perfect idea to start is trying your hand at bresaola, or perhaps pancetta, lonza, or coppa.
In my experience, lonza, pancetta, and coppa are always foolproof. Bresaola, however, depends greatly on the cut of meat you choose. The “punta d’anca” (topside) is the ideal cut, but you can also experiment with eye of round or sirloin tip.
Preparing these cured meats is extremely simple; they all follow the same basic method and guarantee excellent results. Contrary to what you might think, the curing process can easily be done in your cellar without any special equipment.
This method will allow you to obtain a natural, authentic, and flavor-rich cured meat, free from artificial preservatives. Making bresaola at home is an excellent choice for serving a genuine and healthy product made with your own hands.
Prepare the curing mix by combining the salt and ground pepper. If desired, you can add other spices for extra flavor, though it is not mandatory. If this is your first time, I recommend sticking to just salt and pepper.
Thoroughly massage the beef with the salt and spice mix, ensuring every side is covered. Continue massaging for about 5 minutes to help the spices penetrate the meat.
Transfer the meat to a glass or food-grade plastic container (a high-sided baking pan also works) and place it in the refrigerator for 7 days. There is no need to cover it. The meat will release liquids; every couple of days, drain the liquid, pat the meat lightly, and turn it. When placing the container in the fridge, tilt it slightly so the liquid collects at one end and the meat doesn't sit in moisture.
After the week is up, let the bresaola dry at room temperature for about 24 hours. You can place it on an oven rack over the sink or hang it near a moderate heat source. This step is recommended but not strictly necessary; I often skip it.
Tie the meat tightly with kitchen twine or use a meat netting. Hang it in a cellar or a cool, dry place with a temperature between 40°F and 50°F (5°C - 10°C), and let it age for 3 weeks. Once the aging time is complete, your homemade bresaola is ready. Slice it thinly with a knife or a meat slicer and enjoy it as an appetizer or in a gourmet sandwich! If you notice any spots of mold during aging, rub the meat with coarse salt until the mold is gone, then hang it back up.
It is quite common for mold spots to form during the aging process. Before it affects the inside of the meat, rub the bresaola with coarse salt until the mold is no longer visible, then return it to aging. Usually, it won't come back.
Store your bresaola in the refrigerator wrapped in plastic wrap or, even better, vacuum-sealed.
For better preservation and a brighter meat color, you can add a teaspoon of powdered Vitamin C (ascorbic acid) to your salt and pepper mix.
