I'm starting a batch of bresaola and lomo and wanted to try something different so I looked at a number of books, websites, etc. and wrote down recipes that looked interesting. What surprised me was the big variation in the amounts of cure #2 used.
The InstaCure package says 1 level tsp for 5 lbs of meat. This is commonly expressed as 6 grams. As percentage of meat weight this is .26 percent.
Here are the percentages, from my calculations, I have seen in a number of recipes:
.3% Rhulman/Polcyn Bresaola
.66% Boetticher/Miller Bresaola
.4% Justin Everett Lomo
.6% Marianskis Lomo Embuchado
.25% WrightFood Lonzino
Boetticher/Miller ("In the Charcuterie") and the Marianskis ("Home Production of Quality Meats and Sausages") both have more than double the amount of #2 that InstaCure says is needed. Both are very well respected sources, so I'm wondering if I'm missing something?
These are whole muscle cured meats and are generally processed the same, so I can't think of a reason for the variations in quantities. Will "too much" affect the taste? Is this just a case of "better safe than sorry" and add more cure #2 than needed?
Any answers/comments?
TIA