How to Make Bresaola

Bresaola is delicious cured and dry-aged beef, which is seasoned with garlic, salt, pepper, thyme, juniper berries, and rosemary.
For the cure, percentages are based on meat weight. It's easiest to measure in grams, just for math. For example, the cure is .25%, so if your loin is 1000g, the calculation is 1000x.0025 (or .25%), which equals 2.5g of cure. Weigh your meat, run a little math for the percentages, and you're good to weigh out all your ingredients.
The recipe:
2.5% kosher/pickling salt
0.5% white sugar
0.24% cure#2 (Prague Powder 2, or other sodium nitrate cure)
0.4% black peppercorns (I used smoked peppercorns, as I had them on hand)
0.03% garlic salt
0.07% dried thyme
0.05% crushed juniper berries
0.025% dried rosemary

I highly recommend this. If you have a curing chamber and some patience, this is incredibly worth it!
Here is a slicer (that I've used!) that's nearly identical to mine: https://amzn.to/4iaeWb2

If you're looking for a vacuum sealer, consider one of these:
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Here are collagen sheets for dry aging: https://amzn.to/3SDRIya

Here is some netting for dry aging: https://amzn.to/4bJ4jZO

Here's a great starter hog ring pack: https://amzn.to/4epPVH5

Here is a great sausage pricker: https://amzn.to/47TOgFA

An updated version of my scale: https://amzn.to/44nFrFN