• Remove all fat and silver skin from the beef eye of round. Bresaola is very lean.
• In a small bowl, mix together the kosher salt, sugar, Instacure #2, black pepper, crushed juniper berries, chopped rosemary, chopped thyme, and crumbled bay leaves to create the curing mix.
• Rub the curing mix all over the beef eye of round, making sure to coat it evenly.

Brining

• Place the beef eye of round in a vacuum-sealed bag and seal it tightly. Alternatively, place the meat in a ziplock bag and try to remove as much air as possible.
• Place the beef eye of round in the refrigerator and let it cure for 7-10 days, turning it over every day to redistribute the curing mix.
• After 7-10 days, remove the beef eye of round from the refrigerator. You can rinse it thoroughly under cold running water to remove any excess curing mix but I prefer leaving it on for a richer flavor.

Curing

• Pat the beef eye of round dry with paper towels and wrap it with a collagen sheet or put in a casing.
• Place the elastic netting around the meat and then add some twine on top.
• Weigh your meat and write down the weight
• Add a label which should have:

  1) Name of your Charcuterie

  2) Date you start Curing

  3) weight of the meat4)

  Target Weight (starting weight minus 35%)
• Hang the Eye Round in a cool, dry place with good air circulation, ideally at a temperature of around 13-15°C and a humidity of around 75-80%.
• Let the meat hang for 4-8 weeks, until it has lost around 30-40% of its original weight.

  Do not rely on time to know when it's ready and always weigh your meat and check for a desired loss which in this case is 35%.