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@ chef jimmyj Thank you for the info! I think I'll test this recipe with Prague added to the salt on a pound or two of meat and see what comes out. I'll post the results before tasting anything in case, as a newbie in Bresaola making, I miss something someone more experienced might catch.

@ indaswamp Soaking the meat in wine is to flavor it. I did find a recipe that called for using Prague powder after the meat was soaked in wine for one night, but it was some food blogger's recipe and they even admit to not using Prague powder when they made it (because they "like to live...

I'd like to try this recipe for Bresaola that calls for the meat to be submerged in wine for two weeks before being coated in salt, wrapped in cloth and hung to dry for another two weeks. This recipe doesn't use Prague powder at all, and while I've had home dried meat without Prague #1 or #2...