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Tri Tip for Bresaola

post #1 of 13
Thread Starter 

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?

post #2 of 13

Sorry, I don't know what Bresaola is.

post #3 of 13

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

 

post #4 of 13

Sounds good,

Bring on the Qview biggrin.gif

post #5 of 13

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.

post #6 of 13

For those that don't know what it it like me. th_dunno-1[1].gif

 

http://en.wikipedia.org/wiki/Bresaola

post #7 of 13
Thread Starter 

LOLLOL

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!!biggrin.gif

post #8 of 13

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

 

Good luck and good smoking.

post #9 of 13
Thread Starter 
Quote:
Originally Posted by Venture View Post

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.


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 

 

post #10 of 13

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....

 

http://www.offalgood.com/press/eat-my-heart-on-the-feast?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+offalgood+%28Offal+Good%29

 

So what did you do with the heart?

post #11 of 13

..

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". 

 

 

PDT_Armataz_01_05.gif not sure if want.....Almost purple lookn and a sweet musty smell.....

post #12 of 13
Thread Starter 
Quote:
Originally Posted by JAK757 View Post

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....

 

http://www.offalgood.com/press/eat-my-heart-on-the-feast?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+offalgood+%28Offal+Good%29

 

So what did you do with the heart?


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!

 

post #13 of 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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