Tri Tip for Bresaola

Discussion in 'Beef' started by johnyd, Jul 6, 2011.

  1. johnyd

    johnyd Smoke Blower

    So what do people think, would tri tip make a suitable Bresaola? I've never made it before but keen to give it a shot?
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sorry, I don't know what Bresaola is.
  3. africanmeat

    africanmeat Master of the Pit OTBS Member

    It is usually made out of top round but tri tip will do. just trim it nice .
  4. raptor700

    raptor700 Master of the Pit OTBS Member

    Sounds good,

    Bring on the Qview [​IMG]
  5. venture

    venture Smoking Guru OTBS Member

    Round is traditionally used.  Tri tip is a little more marbelled, so I don't know how that would affect the process?  Also, I would note that round would be much cheaper.

    Good luck and good smoking.
  6. meateater

    meateater Smoking Guru SMF Premier Member

  7. johnyd

    johnyd Smoke Blower


    Well I just defrosted my tri tip and guess what........ its ox heart!

    short story long..... we had a 1/2 beast done and the meat was all packaged and frozen, I found two cuts of meat i wasnt familiar with and after reading about tri tip on here I thought thats what this must be. ( and thought I must have an up beat butcher as its not a well known cut here)

    So once it was defrosted and I could open it up I knew for sure what it was, I have never bothered with heart before and so decided oh what the hey anyways and have proceeded to remove fat and stuff from it and I will see what it turns out like anyways!

    Its a good lean muscle meat at least!![​IMG]
  8. venture

    venture Smoking Guru OTBS Member

    Actually heart is a great and tasty meat when handled properly.  Enjoy it.

    Good luck and good smoking.
  9. johnyd

    johnyd Smoke Blower

    The meat is real cheap when done as a "home kill" beast weighed out at 500 lb so that was 250 a side and we paid $520 for the side, thats a little over $2 a lb. 

    From the supermarket its about $5.50 lb for ground beef and $10 to 18 for top grades of steak, So buying it by the animal is a good economic way to go 
  10. jak757

    jak757 Smoking Fanatic Group Lead

    I think I'd be more excited about the heart than the tri-tip myself.  I saw some in a local shop, if my 8 year old girl wasn't with me making yucky sounds I would have bought it.  Would have to have prepared it when no one was looking!

    I know this isn't in the spirit of smoking, or grilling, but I just saw this video by Chris Cosentino on beef heart tartare.  That may be a bit out there -- but I would be willing to give it a try.  Check it out....

    So what did you do with the heart?
  11. sunman76

    sunman76 Master of the Pit


    Bresaola or brisaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round, and is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.

    The word comes from the diminutive of Lombard bresada, "braised".  

    [​IMG]  not sure if want.....Almost purple lookn and a sweet musty smell.....
  12. johnyd

    johnyd Smoke Blower

    I treated it like top round and its sitting in the fridge for the 1st of 7 days dry cure, remove and add 2nd half of seasoning return to fridge for 7 days then air dry untill........ I reckon it will only need 2 weeks or 3 of air dry as it is about an inch thick right across.

    I opened out the 1/2 heart and removed all tendons and fat, so it sits flat like a big 3 lb steak.

    We have premium curing conditions at present as its winter here......... 55 to 70 F in my garage and RH of 55% to 70%

    So watch this post in about a months time!
  13. Tri Tip is ImHO not the right meat. I make usually out of the Faux Filet. Curing it with KNO3 and special spices dry for a week and another 3 weeks in a curing solution with red wine and curing salt. Then air drying @ 12 degrees and 85 % rH for at least three months. I was in Valtellina last year, talking to some producers there. I have always some in my fridge.
    If you need the exact receipe, just pm me.

    Cheers from Germany

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