Cured Bresaola

[TentHunteR]

Gonna watch this one with anticipation!

Are you going to apply any smoke to it or just go strictly with a dry cure?

[nepas]

Gonna watch this one with anticipation!

Are you going to apply any smoke to it or just go strictly with a dry cure?

Right to the dry cure.

[nepas]

Day 5

2 more days and the rub is going to be rinsed off.

[nepas]

Took the Bresaola out 1 day early




Rinsed all the cure and rub off. Its pretty firm now.


Put some black pepper and thyme on it and tied it up.





In the drybagsteak bag, now 30 days in the fridge.

[Tinnmel]

What was the purpose of tying it to place in the bag, or is that for something you are going to do later?

[nepas]

What was the purpose of tying it to place in the bag, or is that for something you are going to do later?

It just looks nice is all. Now if i was going to put this in a larder i would hang it with the twine.

[Keymaster]

Looks good Rick and bet it even smells better What's the difference between a Larder and a refrigerator?

[nepas]

Looks good Rick and bet it even smells better What's the difference between a Larder and a refrigerator?

Same thing, think they call em larders in another part of the world

[nepas]

Day 3

[Pam Gould]

I like the looks of that too..very nice Rick.  Pam  .☆´¯`•.¸¸. ི♥ྀ.

[nepas]

Day 7

You can see its getting darker.

[ACW3]

Rick,
I have several questions about your Bresaola.
1.  Where did you get the dry bag you are using?
2.  Once the meat is in the dry bag and placed in the refrigerator, are there any paricular temps and humidity levels you must maintain?
3.  I have all the ingredients, except the bags.  Could I do this one at home without a dedicated refrigerator?

Art

[nepas]

Rick,
I have several questions about your Bresaola.
1.  Where did you get the dry bag you are using?
2.  Once the meat is in the dry bag and placed in the refrigerator, are there any paricular temps and humidity levels you must maintain?
3.  I have all the ingredients, except the bags.  Could I do this one at home without a dedicated refrigerator?

Art

Hey Art

1. I get the bags here.  http://www.drybagsteak.com/shop-umai-charcuterie.php
2. Once sealed there is no special tools needed. Just put on a rack in your kitchen fridge and rotate 1x daily.
3. Yes. The site has whats called Charcuterie kits for use with a normal vac sealer. I have their snorkel sealer but its a PITA. Make sure you get a pack of their VacMouse if your going to be using a FoodSaver or Cabelas channel sealer.

[ACW3]

I ordered the Charcuterie kit and an extra pack of their VacMouse this morning.  Looking forward to making some dry cured meats, like Bresaola and Pancetta.

Art