Bündnerfleisch Pepper Crust

Name: Bündnerfleisch Pfefferkruste
Total time: 60 d
Ingredients: 28 g Nitritpökelsalz (0,4–0,5 % NaNO2); 8 g Meersalz, fein; 12 g Schwarzer Pfeffer, grob geschrotet; 6 g Weißer Pfeffer, gemahlen; 4 g Grüner Pfeffer, getrocknet und ganz; 3 g Knoblauchpulver; 3 g Rohrzucker

Pepper CrustBeefCold SmokingHard60-90 daysN/A8-12 °CNo smoke (alpine air drying)

This pepper variant of the classic Bündnerfleisch combines traditional Swiss dry curing with a bold pepper crust made from various types of pepper. Black, white, and green pepper give the meat a complex heat and a spicy aroma that wonderfully complements the natural sweetness of the beef. Ideal for lovers of intense flavors.

Ingredients(for 1 kg)

Curing salt (0.4–0.5% NaNO2)28 g

Fine sea salt8 g

Black pepper, coarsely cracked12 g

White pepper, ground6 g

Green pepper, dried and whole4 g

Garlic powder3 g

Raw cane sugar3 g

Instructions

Basic Curing

14-21 days

Mix curing salt, salt, sugar, and garlic powder together and rub the meat completely. Vacuum seal and store at 2-4 °C, turning daily.

Soaking, Shaping and Initial Drying

7-10 days

Soak meat in cold water for 4-6 hours, pat dry, and press into shape. Hang at 8-12 °C and press daily until the surface is dry and firm.

Applying the Pepper Crust

20 minutes

Mix all pepper varieties together. Lightly moisten the meat surface with water and generously coat with the pepper mixture, pressing it firmly.

Long-term Maturation

50-70 days

Mature at 8-12 °C and 70-80% humidity until a weight loss of 40-45% is achieved. Check regularly for mold.

Pro Tip

Apply the pepper mixture only after the first week of drying, when the surface is firm. This helps the crust adhere better and prevents it from falling off during the maturation period. A mix of cracked and ground pepper gives the best texture.

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