Beef Charcuterie

Beef Bresaola Cure Calculator

Pre-configured for lean Beef Eye of Round (Bresaola della Valtellina) at 2.6% Salt, 0.4% Dextrose, and Prague Powder #2 for extended dry aging.

Raw, trimmed meat weight
Determines curing duration
KOSHER / SEA SALT 35.6 g Pure non-iodized coarse salt
PRAGUE POWDER #2 (LONG-AGED DRY CURE) 3.8 g Provides ~156 PPM Nitrite
SUGAR (BROWN/MAPLE) 6 g
MINIMUM CURE TIME 12 Days
SAFE WINDOW 19 Days
Equilibrium Diffusion Blueprint & Salt Penetration

Marianski osmotic diffusion model: Vacuum-sealed bag maintains 100% moisture contact for continuous inward salt absorption.

2.50″ Slab (12 Days Min)
Equilibrium Meat Curing Osmotic Diffusion Blueprint Diagram showing vacuum bag perimeter, brine diffusion gradient towards meat core, and measured spice dosages. SEALED VACUUM BAG (AIRTIGHT EQUILIBRIUM ENVIRONMENT) MEAT CORE (OSMOTIC PENETRATION TOWARD CENTER) 35.6g Kosher Salt 3.8g Cure 6g Sugar
⏱️ Refrigeration Timeline: Minimum 12 days at 34°F–38°F. Equilibrium curing cannot over-salt; safe window extends to 19 days.

Other Charcuterie Tools:

Check our Duck Breast Prosciutto Calculator or learn the difference between Prague Powder #1 and #2.