Swiss Mostbröckli
Mostbröckli is a traditional Swiss dried meat product from the cantons of Appenzell and Thurgau, made from the topside of beef. It is marinated in Most (apple cider), seasoned and then air-dried – this distinctive feature gives it a slight fruity note. The finished product has a dark brown surface and an intensely seasoned, juicy interior.
Ingredients(for 1 kg)
Instructions
Preparation
30 minutesTrim the beef topside of tendons and excess fat, cut into uniform pieces of approximately 1 kg and pat the surface dry.
Marinating in Cider Brine
2 weeksStir together the curing salt, apple cider and all spices. Completely cover the meat and cure in the refrigerator at 4-6 °C. Turn daily.
Seasoning and Preparation for Drying
1 dayRemove the meat from the brine, rinse cold and dry thoroughly. Rub the outside with a fresh mixture of pepper, juniper and coriander. Hang and allow to air out for 24 hours.
Air Drying
4-6 weeksHang the seasoned meat at 10-15 °C and 65-75 % humidity. It should develop a firm, slightly wrinkled outer crust and achieve a weight loss of approximately 35-40 %.
Pro Tip
For the most authentic result, use genuine Swiss Süssmost (naturally cloudy apple juice) or mild apple cider. The meat should be completely covered by the cider. Those who like it can briefly cold smoke the meat (2-3 hours) after curing, but this is optional.
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