Bison Bresaola - Dry Cured Eye-of-Round

Bison Bresaola - Dry Cured Eye-of-Round

Commonly made with beef eye-of-round, this bison version using 100% grass-fed bison meat is, in our opinion, even better. Make sure Cure #2 is used for this one, not Cure #1. Total preparation time is about 5 weeks.

Once the bison is cured, remove and discard the cheese cloth. Trim away the bresaola's exterior before or after slicing very thinly -- electric slicer suggested.

Garnish with 2 to 3 items from the following list -- parmesan cheese shavings, olive oil, lemon juice, capers, cracked pepper, spring onion, dill, parsley, coarse salt.

Fully cured bresaola keeps for up to a month in the refrigerator, several months in the freezer.

1/2 - 3/4 tsp
1/8 - 1/4 tsp
3 lb bison eye-of-round, trimmed of all exterior silver skin membrane

whole black peppercorns
fresh rosemary leaves
thyme sprigs, cut into 1 inch sections
ground cinnamon
ground cloves
Kosher salt
Cure #2

  • To a spice mill, or electric coffee grinder, add the peppercorns, rosemary leaves, thyme sections, cinnamon and cloves. Grind until all the ingredients have been milled down to a fine powder.

  • Add the salt, sugar and Cure #2, grind to combine the spice cure mixture.

  • Use half the mixture to evenly coat the bison eye-of round.

    Raw bison eye-of-round with prepared spice mixture. Spice coated eye-of-round prior to refrigeration.

    Rub it in well, then store the seasoned meat in a freezer bag. Refrigerate for 7 days, turning the bag every couple of days.

  • Remove the bison from the freezer bag. Rinse the freezer bag, and set aside. Season the meat with the remaining mixture and place it back in the freezer bag. Refrigerate the bison for another 7 days, turning the bag once or twice.

  • After a total of 14 days curing in the refrigerator, remove the bison from the fridge; under cold running water rinse off the spice cure. Dry the meat with paper or cotton towels. Set it out at room temperature on a baking or roasting rack for 2 hours, or until the meat's surface is relatively dry.

    After 14 days of curing in the refrigerator. Washed, dried, and allowed to stand for 2 hours at room temperature.

  • Wrap the meat in 3 to 4 layers of cheesecloth. Encircle and tie off with butcher cord so that the cheese cloth enclosed bresaola can be securely hung to dry. Drying area should be 50 to 60F with a relative humidity in the 60 to 70% range. Avoid excessive or bright light-a cold cellar is usually ideal.

    Secured in 4 layers of cheesecloth for 21 days of dry curing. Hanging in a drying area, some air circulation, no direct sunlight.  Temperature range 50-60F.  Relative humidity 60-70%.

    Any white mold appearing on the exterior is nothing to be alarmed about. It is harmless to the finished product since it is cut away once drying is complete. Drying usually takes about 21 days. The bresaola will feel quite firm on the outside and will be about a pound less in weight when ready.

    Exterior fully trimmed, machine sliced, ready to serve.