Bresaola Time

[ACW3]

I bought a nice Angus eye round at Sam’s Club the other day.  I haven’t made Bresaola in a while, so I decided NOW would be a good time.  I started with a 5 pound eye round and with trimming it finished at 4 pounds 7 ounces.  I will be using my UMAi bags after curing the eye round. 

The first photo shows the spices called for to cure the meat.  I am using about half the rub for the first few days while the liquid is being pulled out of the meat.  I will be adding the remaining rub around day 5.  I anticipate keeping the eye round in the cure for 10 days. 



Here is the trimmed eye round covered in the cure rub.



See you later, after I take the eye round out of the cure.

Art

[muebe]

Watching!

[RAD]

Watching!

and waiting

[Las Vegan Cajun]

Watching!

and waiting

For some reason the Carly Simon song "Anticipation" is playing in my mind. 

[sliding_billy]

No more puns from me... is it done yet?

[HighOnSmoke]

Watching!

and waiting

For some reason the Carly Simon song "Anticipation" is playing in my mind. 

^^^^^ All of the above! 

[spuds]

Watching!

and waiting

For some reason the Carly Simon song "Anticipation" is playing in my mind. 

^^^^^ All of the above! 

Me too,cant wait.

[KyNola]

Art, I started a Bresaola last Friday using the exact same curing Rub and will be using the Umai bags as well.  I too used half of the Rub for the first application but I may go 7 days for each application for a total of 14 days.  I'll make that call on Day 5 to see how firm the meat has gotten.  My piece of eye of round is only 2 pounds so 5 days may be sufficient.

I'll be watching your progress with great interest.

Larry

[nepas]

Art

You and larry in the same boat 

[CDN Smoker]

Waiting on this one, good luck

[KyNola]

Art, how is your Bresaola coming?

[ACW3]

I checked it out two days ago, drained the liquid and added the rest of the cure.  I looked last night and had a lot more liquid.  I will turn the meat and drain the liquid later today.  It's coming along, just not too fast.  I think this piece will take a while once I take it out of the cure, rinse really well and put it in the Umai bag. 

How is your bresaola coming?

Art

[KyNola]

Mine is coming along. Second half of cure was applied last Thursday.  Oddly enough my piece has not thrown off a lot of liquid.  It is also not quite as firm as I thought it might be but it has firmed up a little more since the second application.  This Friday will mark two weeks.  I am going to take another look at then and probably go to the Umai bag.  Like you, I suspect this one may take a while to adequately dry once it goes into the bag.

That's ok, good things come to those who wait.

[smokendevo]

Not sure if this will help with a time line but when I did mine (in 2012) in my curing chamber I started it on May 15th. Put in the beef bong on May 27th and it was ready on July 2nd.

[spuds]

Devo,sure is fine meat!