I kicked off this dry curing adventure with this recipe
Salami Milano StyleI used Beef Middles for the casings, tough suckers thats for sure, no blow outs with these things
Day one, in the Dry Cure Cabinet @ 12 PM.
Incubate @ 85°F and 90% R/H for 24 hours.
Seems easy enough
We will see
The small one with the string weighed in at 463 grams. Needs to loose 30% of its weight
Day Four
Gave the little guy another spray of Bactoferm Mold-600 (Penicillium nalgiovense). Seems slower than the others to get the mold happening.
Day 8 and the little guy is down to 402gms. Seems things have settled in as far as the high R/H I was experiencing.
Top shelf
Bottom shelf.....back side of the little guy ( the runt of the litter
) still is having a hard time getting mold
Had to add a Eva Dry EDV-1100 Thermo Electric Peltier Dehumidifier, 16 Oz Removable Water Tank, Effectiveness 1,100 Cubic Feet to help keep the humidity down. Its been very humid here the last little while.
Right now the weight loss
START: 463g
NOW: 357g
This should be ready by the first week of June.
Started this on May the 15th. Bresaola
Bresaola is just simply cured and then air dried lean beef. For this one I used the eye of round. The recipe I follow for my bresaola is that from Ruhlman’s Charcuterie book.
I stuffed the meat into a beef bung casing after curing and before air drying. This helps slow down the drying process, and helps prevent case hardening (where the outside of the meat dries out too fast, becomes hard and stops the inside drying out properly). If I had someone video taping this part you guys would have split a gut laughing at me fighting that thing to get inside the casing.
After the curing stage you have to rinse it off and air dry for a few hours.
All stuffed inside the bung. Make sure you prick any air bubbles, you don't want air bubbles.
Got the netting around it and off to be hung for 3-4 weeks. This weighed in at 1561g green weight. Hang at 55F and 80% humidity for at least a month – until it has lost 40% of its original weight. This will also get a good spray of Bactoferm Mold-600 tomorrow. The spray is composed of a bacterial culture that’s sole purpose is to ensure the beneficial surface mold wins the battle over the pathogenic bacteria and will also slow down drying so not to get case hardening.
Should end up with a nice little plate like this
