Bresaola is ready!!
On July 13 I placed the Angus eye round in the Umai bag to make the bresaola. At this point it weighed 4 pounds 5 ounces. I wanted to reduce that weight by 30 to 40 per cent. I pulled it out of the refrigerator and weighed it this morning. Down to 2 pounds 12 ounces. This put it in the right range at about 36 per cent loss. Time to slice.
The first picture shows the eye round before slicing.
The second picture is the pile of sliced heaven. Really thin, too.
The last picture are the vacuum sealed packages. Nineteen of them, ready to be distributed.
Now before anyone does the math, there was a certain amount of waste and “spillage”/tasting. That is why there is only nineteen bags, not twenty-two.
Imagination time. When I serve the bresaola I like to put some mixed greens on a small plate with 3 or 4 slices of bresaola and some quality olive oil drizzled over the greens and bresaola. This also calls for a good red wine like a Pinot Noir. Good eats!!
Art
Larry,
Where are you on your bresaola? If I can get to see Rick before he heads your direction, I will give him some for you to sample. I hope it makes it there.
