Bünderfleisch

Air dried cured meat and salami recipes

Bünderfleisch

Postby Brewdino » Thu Jan 14, 2021 7:11 pm

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.
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Re: Bünderfleisch

Postby NCPaul » Thu Jan 14, 2021 11:42 pm

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.
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Re: Bünderfleisch

Postby NCPaul » Fri Jan 15, 2021 12:00 pm

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.
Fashionably late will be stylishly hungry.
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Re: Bünderfleisch

Postby Brewdino » Fri Jan 15, 2021 1:11 pm

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

Postby NCPaul » Fri Jan 15, 2021 5:27 pm

I did not press it square as is usually done.

Image
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Re: Bünderfleisch

Postby Brewdino » Sat Jan 16, 2021 2:07 pm

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