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Bresaola - Nitrate or Nitrite?

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I want to make a venison bresaola with a fresh rump roast from a Sitka black-tailed deer. I have dry cure #1 (w/ sodium nitrite) but no dry cure #2 (w/ sodium nitrate). Can I use sodium nitrite only or should I freeze the roast and get some dry cure #2 in the mail and use that (as is called for in the recipe I have from Charcuterie)?

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