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An heirloom, butchering-time recipe akin to bresaola or basterma, using the same basic curing steps as for country ham or prosciutto di Parma. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts institute of Chicago, 1947. If you cannot find saltpeter to make the rub, substitute Morton's Tender Quick, curing salt or pink salt. Cooking time is curing time.
Units: US | Metric
Serving Size: 1 (91493 g)
Servings Per Recipe: 1
The following items or measurements are not included: