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Author Topic: Cured Bresaola  (Read 2127 times)

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Offline nepas

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Cured Bresaola
« Reply #-1 on: February 27, 2013, 03:17:20 PM »
Ok it all looks so good so i gotta make some.

3 1/2 lb eye round before trim.



After trim and just a tad over 3 1/4 lb. Set aside.



Got my mix together. THIS USES CURE #2

Kosher salt
Sugar
Black pepper
Thyme
Rosemary
Juniper berries
Cure #2



Cure #2 Pink color added so you dont confuse it with table salt. They also tint cure #1 so you need to have cure labeled right.



Through the spice mill and mixed real good.



Place beef in a container and coat very good. Cover and fridge for 7 days.


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Offline Tinnmel

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Re: Cured Bresaola
« on: February 27, 2013, 03:28:49 PM »
Looking forward to the results.
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Offline Pappymn

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Cured Bresaola
« Reply #1 on: February 27, 2013, 03:59:53 PM »
Is their anything in a casing you haven't made? Your are a mad genius
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Offline Pam Gould

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Re: Cured Bresaola
« Reply #2 on: February 27, 2013, 04:09:25 PM »
Rick..looking good so far..will be watching. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Offline sparky

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Re: Cured Bresaola
« Reply #3 on: February 27, 2013, 04:15:49 PM »
i was just reading a book about this.  be back in 7 days to see the results.   ;)
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Offline Sam3

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Re: Cured Bresaola
« Reply #4 on: February 27, 2013, 04:28:18 PM »
"To the Rescue!"

 ;D

Can't wait to see this one.
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Offline RickB

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Re: Cured Bresaola
« Reply #5 on: February 27, 2013, 05:15:51 PM »
What do you do with all this cured meat???????  God it looks so good.
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Offline nepas

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Re: Cured Bresaola
« Reply #6 on: February 27, 2013, 05:21:04 PM »
Quote from: Pappymn on February 27, 2013, 03:59:53 PM
Is their anything in a casing you haven't made? Your are a mad genius

i smoked a deer skull 1 time  :o
wanted the old patina look
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Offline TMB

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Re: Cured Bresaola
« Reply #7 on: February 27, 2013, 05:23:17 PM »
Quote from: nepas on February 27, 2013, 05:21:04 PM
Quote from: Pappymn on February 27, 2013, 03:59:53 PM
Is their anything in a casing you haven't made? Your are a mad genius

i smoked a deer skull 1 time  :o
wanted the old patina look
Then your wife said toss it cause it ain't coming in the house!  ??? ???
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Offline Keymaster

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Re: Cured Bresaola
« Reply #8 on: February 27, 2013, 05:33:13 PM »
That sure does look good right out of the gate!!
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Offline RAD

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Re: Cured Bresaola
« Reply #9 on: February 27, 2013, 06:25:13 PM »
This looks good
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Love to cook and eat

Offline teesquare

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Re: Cured Bresaola
« Reply #10 on: February 27, 2013, 09:18:33 PM »
Hey Rick - it looks like this one needs to be in our recipes!

Have you got a recipe you can add for making this great looking dish?
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Offline nepas

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Re: Cured Bresaola
« Reply #11 on: February 27, 2013, 09:57:25 PM »
Quote from: teesquare on February 27, 2013, 09:18:33 PM
Hey Rick - it looks like this one needs to be in our recipes!

Have you got a recipe you can add for making this great looking dish?

T

This is going to age from 30-40 days.
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Offline teesquare

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Re: Cured Bresaola
« Reply #12 on: February 27, 2013, 10:59:37 PM »
Quote from: nepas on February 27, 2013, 09:57:25 PM
Quote from: teesquare on February 27, 2013, 09:18:33 PM
Hey Rick - it looks like this one needs to be in our recipes!

Have you got a recipe you can add for making this great looking dish?

T

Gotcha...Well - when it is done, and yuo post more pictures..could you give us a recipe? It looks like it will be another awesome "Rick-snack"! ;D

This is going to age from 30-40 days.
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Offline nepas

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Re: Cured Bresaola
« Reply #13 on: February 27, 2013, 11:46:36 PM »
I be taking pics along the way with it.
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