www.sausagemaking.org

I was recently asked about making bünderfleisch (dry cured beef originating in Switzerland. I have scoured the web for spice recipes and the process behind making it, but have been unsuccessful. Does anyone have some insight on this. Any help would be appreciated.

This is what I did (I make no representation that this is authentic).

Bundnerfleisch Type

Beef eye of round 2123 g

Kosher salt 51 g
Cure # 2 5.52 g

Juniper berries 4.3 g
Bay leaves 2.1 g
Rosemary 5.3 g
Black peppercorns 10.6 g

Spices were ground in a spice grinder then combined with the salts. The eye of round roast was coated with this mixture and put in a zip bag to cure in the fridge for ten days flipping every day or two. The meat was patted dry with paper towels then cold smoked with beech for two nights. The meat was then cased with plated hog casing sheet before netting.

10/26 2107 g
11/14. 1787 g (15.2 %) 46 F/ 86 %
11/21. 1724 g (18.2 %) 46 F/ 78 %
11/30. 1568 g (25.6 %) 46 F/ 68 %
12/11. 1377 g (34.6 %) 46 F/ 60 %
12/28. 1240 g (41.1 %)

I believe this formulation came from Sausage debachery or from Cured meats blog.

In this book

https://www.amazon.com/Olympia-Provisio ... 1607747014

Elias Cairo describes the traditional preparation on two pages. The meat is cured with sea salt, nitrate and white pepper. It is pressed nine times to shape it. Cold alpine air helps as well.

Thanks very much, this give me a starting point. Any chance you could share a photo of your finished product?

I did not press it square as is usually done.

Thanks, looks great, can’t wait to get it started!