Organic Alpine Air-Dried Beef (Homemade Viande des Grisons)
Viande des Grisons is a traditional Swiss air-dried beef that contains concerning preservatives like potassium nitrate, sodium ascorbate, and sodium citrates. The good news is it contains no seed oils. Our clean version uses celery powder for natural nitrates, organic spices, and eliminates synthetic preservatives while maintaining the authentic Alpine curing process.
Based on: Viande des GRISONS
· Makes approximately 20 servings
· Serving: 70g (2.5 oz)
Why This Recipe is Seed Oil Free
Commercial Viande des GRISONS from Aoste often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Viande des GRISONS may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic grass-fed beef eye round or bottom round
2kg (4.4 lbs) - will yield ~1.4kg finished product · Grass Run Farms Organic Grass-Fed Beef Eye Round
Primary protein source that will be cured and air-dried to concentrate flavors and preserve the meat naturally
Organic sea salt
100g (about 7 tablespoons) · Redmond Real Salt Ancient Fine Sea Salt
Essential for drawing moisture from meat and creating the proper curing environment to prevent harmful bacteria
Feeds beneficial bacteria during fermentation and balances salt intensity without refined sugar
Natural vitamin C powder
5g (1 teaspoon) · Pure Encapsulations Ascorbic Acid Powder
Natural antioxidant that helps preserve color and prevents rancidity during the long drying process
Instructions
Step 1. Prepare the beef by trimming all visible fat and silver skin from the 2kg eye round roast. Cut into 2-3 uniform pieces (600-800g each) following the grain. This ensures even curing and proper texture development during the 6-8 week process.
Step 2. Create the curing mixture by combining 100g Redmond sea salt, 15g organic celery powder, 10g black pepper, 8g garlic powder, 20g coconut sugar, and 5g vitamin C powder in a large bowl. Mix thoroughly with a whisk for 2-3 minutes to ensure even distribution - celery powder tends to clump and must be fully incorporated.
Step 3. Apply the cure by massaging the spice mixture into every surface of the beef pieces, using approximately 30-40g of cure per kilogram of meat. Work the cure deep into any crevices or seams. Place the rubbed meat in a non-reactive container (glass or food-grade plastic), cover tightly, and refrigerate for 7-10 days, turning pieces daily to ensure even curing.
Step 4. After initial curing, rinse the meat thoroughly under cold water to remove excess salt and spices. Pat completely dry with clean towels and allow to air-dry at room temperature for 2-3 hours until the surface feels tacky - this forms the pellicle that protects during aging.
Step 5. Create the drying environment in a cool, humid space (55-60°F, 70-75% humidity). Wrap each piece tightly in cheesecloth or muslin, securing with kitchen twine. Hang in your drying chamber (basement, wine fridge, or curing chamber) ensuring pieces don't touch each other for proper air circulation.
Step 6. Monitor the drying process over 6-8 weeks, checking weekly for any signs of unwanted mold (fuzzy black or green growth). Good white mold is normal and beneficial. The meat is ready when it has lost 30-35% of its original weight and feels firm but slightly yielding when pressed. Internal temperature should remain consistently below 60°F throughout the process.
Step 7. Once properly aged, remove cheesecloth and brush away any surface mold with a dry brush. Slice paper-thin using a very sharp knife or deli slicer. Store wrapped in parchment paper in the refrigerator for up to 3 months, or vacuum-seal portions for longer storage up to 1 year frozen.
Storage
Store finished viande des grisons wrapped in parchment paper in the refrigerator for up to 3 months. For longer storage, vacuum-seal portions and freeze for up to 1 year. Once sliced, consume within 1 week for best quality and food safety.
Cost Comparison
Cost per serving (homemade)$2.63
Cost per serving (store-bought)$4.80
Savings45%
High upfront ingredient costs are offset by bulk spice purchases lasting multiple batches. The main expense is quality organic grass-fed beef, but you're getting artisanal charcuterie quality without industrial preservatives.