Bresaola Italian Curing Spice Blend

Name: Bresaola Poekelgewuerz Italienisch
Total time: 10 min
Ingredients: 35 g Nitritpoekelsalz; 15 g Brauner Zucker; 12 g Schwarzer Pfeffer gemahlen; 10 g Getrockneter Rosmarin gemahlen; 8 g Getrockneter Thymian; 8 g Wacholderbeeren gemahlen; 7 g Knoblauchgranulat; 3 g Gewuerznelken gemahlen; 2 g Zimtpulver

RubOtherDryingEasy10 minutes

Aromatic northern Italian dry-curing blend with rosemary, thyme, juniper and cloves, traditionally used for air-dried beef bresaola.

Ingredients(for 0.1 kg)

Curing salt (pink salt)35 g

Brown sugar15 g

Black pepper ground12 g

Dried rosemary ground10 g

Dried thyme8 g

Juniper berries ground8 g

Garlic granules7 g

Ground cloves3 g

Cinnamon powder2 g

Instructions

Prepare spices

4 Minuten

Grind dried rosemary, juniper berries and cloves in a mortar until a uniform powder forms. Crush thyme between your hands.

Mix

3 Minuten

Thoroughly combine all ingredients – curing salt, brown sugar, black pepper, ground rosemary, thyme, juniper, garlic granules, cloves and cinnamon – in a bowl.

Fill and Store

2 Minuten

Transfer the finished bresaola curing blend into an airtight jar and store in a cool, dry, dark place. Shelf life: up to 4 months.

Pro Tip

Briefly rub fresh rosemary needles and thyme between your hands before mixing – this releases the essential oils and makes the blend even more aromatic.

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