4lbs1800 g Elk use a whole muscle from the leg, or loin backstrap, preferably from the short loin.
3% salt or 53 grams kosher salt see note
7.5TUmai Bresoala Spicesor use your own
4ginstacure no 2
Instructions
Combine the ingredients for the cure and rub all over the meat. Put the meat in a vacuum bag, seal, and marinate in the refrigerator for 2 weeks to allow the cure to penetrate.
Remove the meat from the vacuum bag, rinse off the cure (scraping with the side of a knife helps) then pat the meat dry, and seal in the UMAi DRY bag, using the vac mouse (included with the bags) to help it seal.
Transfer the meat to a baking sheet with a rack and refrigerate for 4-6 weeks, or until dry and no longer squishy in the middle.
After the meat is cured, you can vacuum seal it for 24 hours to refresh the texture, or slice and enjoy as is. After removing from the UMAi DRY bag, I like to cut the bresaola into pieces, vacuum seal and freeze, then pull as needed and slice from the freezer.
Video
Notes
Using percentages of salt
The recipe proportions may seem strange here. All you need to know is that you're multiplying the weight of the meat by .03-that is the amount of salt you will use, along with 1 gram of intacure no 2 per pound of meat.
Using other cuts of venison
You can make bresaola from many different cuts of game. The best will be solid, lean pieces of meat like top round.