Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: ACW3 on June 20, 2013, 08:26:16 PM
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Back in early May I bought a nice looking eye round. I wanted to make some Bresaola. Since I had the charcuterie dry bags from Umai, and I had started my Pancetta experiment, I figured, why not go for it.
The first picture is the trimmed eye round. It ended up weighing about 3.5 pounds.
(http://i1034.photobucket.com/albums/a429/acwiesemann/001_zpsf9236b82.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/001_zpsf9236b82.jpg.html)
Into the brine for about 10 days.
(http://i1034.photobucket.com/albums/a429/acwiesemann/002_zps5e272a0e.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/002_zps5e272a0e.jpg.html)
Thirty days later, the meat was feeling really firm. If I waited much longer, I might end up with a big piece of jerky. So, I removed the dry bag and started to slice it on my slicer. The outside of the eye round is really dark and crusty looking and feeling.
(http://i1034.photobucket.com/albums/a429/acwiesemann/003_zps6fe9e7b6.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/003_zps6fe9e7b6.jpg.html)
Another view of the eye round and the really, really thinly sliced pieces of Bresaola. You can almost read a newspaper through it!
(http://i1034.photobucket.com/albums/a429/acwiesemann/004_zpsc94697ab.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/004_zpsc94697ab.jpg.html)
The final picture, before I vacuum sealed in two ounce packages, is a wonderful looking and tasting delight.
(http://i1034.photobucket.com/albums/a429/acwiesemann/005_zps283b0f7e.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/005_zps283b0f7e.jpg.html)
There is an inherent sweetness due to the juniper berries. Even with the crust on the outside of the slices, you don’t notice it when you eat it. That is truly sliced deli-thin!
After tasting it, I looked up on line to see what the going price was for sliced Bresaola. $25 per pound was the best price I saw. I’m not sure I would ever pay that amount, but I will make some more one of these days. If you get to try some, enjoy the experience. Then, make your own!!
Art
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So you never sliced off the bark?
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No, I didn't. It turned out that it was not too thick. Thinly sliced, it is almost not even noticeable.
Art
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If you send me that I will tell you what is worth
Out FREAKING standing, wow. On my bucket list. Which bags did you order to do that?
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No, I didn't. It turned out that it was not too thick. Thinly sliced, it is almost not even noticeable.
Art
Wow..I want some of that sooooo bad! Nice job! :D
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Very nice job Art, looks Awesome!!
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After seeing Rick (Nepas) do some Bresaola a while back, I asked him about the dry bags from Umai. I bought a Charcuterie Kit with extra VacMouse strips, all on Rick's recommendation.
I see they have different items on sale right now. If my wife doesn't have me committed, I may see about ordering some more dry bags to try more "experiments".
Art
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I see they have different items on sale right now. If my wife doesn't have me committed, I may see about ordering some more dry bags to try more "experiments".
Art
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Totally Understand, I live on the edge ;D
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" If my wife doesn't have me committed" ...if she does...I got dibs on the Bresaola!!!! ;D
Looks awesome Art!
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Y'all shore are at a different level of expertise than I is. Dee
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Tee,
I was going to save you some. I may have to recon sider. You are awfully quick to throw me under the bus!
Art
P.S. Trust me, you will be missing something really good.
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That looks great Art. I havent gotton up the nerve to try the dry cure thing yet. Besides I havent mastered the regular sausage making yet, still learning!
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Chris,
I looked at it this way. I wanted to become a millionaire, but it wasn't working out too well. So, I quit trying to make my first million and started working on my second million. Kind of like the sausage thing. No, I haven't mastered the sausage making either. So, I'll just move on to the dry cure versions.
Art
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Chris,
I looked at it this way. I wanted to become a millionaire, but it wasn't working out too well. So, I quit trying to make my first million and started working on my second million. Kind of like the sausage thing. No, I haven't mastered the sausage making either. So, I'll just move on to the dry cure versions.
Art
But I'm still having fun! Even got a new recipe I'm trying to conjure up! In Mad Scientist Mode again! That's where poke and shrimp and Reuben in a tube came from!
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Tee,
I was going to save you some. I may have to recon sider. You are awfully quick to throw me under the bus!
Art
P.S. Trust me, you will be missing something really good.
Careful...I know Maureen - and she can be bribed with a needlepoint store gift certificate! :D
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OH that looks good Art!!! Sure would like some of that! Don