HOME > Chowhound > Home Cooking >

Discussion

Bresaola - Nitrate or Nitrite?

  • 0

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)?

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel