Hello everyone, been browsing the forums for a while and wanted to thank you all for all of the resources thus far. Finally decided to try my hands at some charcuterie so I built a chamber, picked up Ruhlman and Polycyn's Charcuterie, and am ready to try my hand at Bresaola. I did run into a little question on his recipe that I was hoping you all could give some insight into.
In the chapter intro and the majority of curing recipes, it calls for using Insta Cure #2 for extended hangs, which is consistent with things that I have read on here and elsewhere online. However, in the Bresaola recipe, he only calls for 56g of kosher salt and no Insta Cure for 1.5kg of beef with a 3 week hang time. This seemed off to me so I started looking at other recipes in the book and Bresaola recipes around here and on the web. As I said, most of the recipes in the book all call for 56g kosher salt and 7g Insta Cure #2 in the curing mix (e.g. Soppressata, Spanish Chorizo, Saucisson Sec). I know that these are ground sausages, whereas Bresaola is a whole muscle, but it still seems like the Insta Cure should be included.
Also, various interpretations of the Ruhlman recipe call for Insta Cure such as:
http://www.spensermag.com/bresaola-%28michael-ruhlman---brian-polcyn%29.html - 25g kosher salt + 4g Insta Cure #2
http://curedmeats.blogspot.com/2007/11/bresaola.html - 47g kosher salt + 5g Insta Cure #2
So I was hoping that the fine folks on these forums could help shed some light on why the Insta Cure might have been omitted from the recipe in the book. I am leaning towards using it for safety reasons, but given that this is my first cure, it just seemed a little off and wanted to get a guide from those who have done this before. Also, as you can see, the recipes above each call for different proportions of salt and cure for the same quantity of beef (1.5kg). Does anyone have a recommendation or trusted resource on determining proportions for the cure?