Charcuterie - Making Bresaola at home with UMAi Dry

Making Home made Bresaola with an UMAi Dry® Charcuterie Kit: Check out Bresaola - Northern Italian Specialty Air Dried Beef is made here by curing Eye of Round with salt and spices for one week, sealed into UMAi DrybagSteak and dried from 4 - 8 weeks in a household refrigerator. Recipe: 2 1/4 lb. (1 kg.) beef eye of round. 3 tbsp (30 g) kosher salt 2 tbsp (23 g) sugar 1/2 tsp (3 g) cure #2 (sodium nitrite)... ... (Full recipe on UMAi Dry® Recipe Archive: htt