Bündnerfleisch – Swiss Air-Dried Beef

Name: Bündnerfleisch
Total time: P6W
Ingredients: 30 g Nitritpökelsalz (0,4–0,5% Nitrit); 3 g Zucker; 3 g Schwarzer Pfeffer, grob gemahlen; 2 g Wacholder, gemörsert; 1 g Lorbeerblatt, gemahlen; 1 g Rosmarin, getrocknet und gemahlen

Curing MixBeefCold SmokingHard6–10 weeks8–12 °C

Bündnerfleisch is a Swiss specialty from the canton of Graubünden, in which beef is pressed multiple times and dried in cold mountain air. The repeated pressing gives the meat its characteristic square shape and very compact texture. It is distinguished by a fine, savory flavor without dominant spices.

Ingredients(for 1 kg)

Curing salt (0.4–0.5% nitrite)30 g

Sugar3 g

Black pepper, coarsely ground3 g

Juniper berries, crushed2 g

Bay leaf, ground1 g

Rosemary, dried and ground1 g

Instructions

Dry Curing

14–21 days

Mix the spice blend well and rub the meat on all sides. Vacuum seal or store in a covered container at 2–4 °C. Turn daily and always remove or redistribute any released liquid.

Equalization

2–3 days

Remove the meat from the bag, rinse cold and pat dry thoroughly. Leave uncovered on a rack at 4 °C for 48–72 hours to equalize the salt concentration.

Drying & Pressing

5–7 weeks

Tie the meat with kitchen twine or pull it into a net to maintain shape. Hang at 8–12 °C and 65–75% humidity. Press flat under a 3–5 kg weight at least 3 times per week for 6–8 hours each. Ready at 40–45% weight loss.

Pro Tip

Pressing is crucial for the typical shape and texture: press at least 3 times per week for 6–8 hours each under a 3–5 kg weight so the meat becomes evenly compact.

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