This is my first try at dry curing meat. I have been following TasunkaWitko's thread: http://www.smokingmeatforums.com/t/131693/venison-bresaola-project-notes
and also the recipe he linked to.
With that I would like to thank TasunkaWitko for all of the information he has provided.
My measurements :
Venison bresaola
730g of venison loin
14 g of kosher salt
16.8g of sugar
2.24g of cure 2
2.8g of black pepper
3.37g of rosemary
3.37g of tyme
3 juniper berries
I applied half of the cure and rubbed the meat ever other day. After 7 days I added the rest of the cure and have been rubbing the meat every other day. This Sunday will be the two weeks in the cure and I plan to hang. I have a collagen middle left over from a SS I did a few weeks back. I think I will stuff them in that and hang in the chamber.
My Curing chamber is running around 50 degs with 78% humidity.
One thing I noticed different from the original recipe is that I did NOT have to drain the meat after 7 days. The loin doesn't seem to have lost any "juice". Is there any concern?
All the fat trimmed off.
View media item 192311
In the ziplock with have the cure.
View media item 192312
Like I said. It pretty much looks the same as it did when I started.
I am excited and hope this will turn out well.
I have weighed the two pieces of loin and tied and tagged with date and weight. As you can see I have one inside a casing and one outside. Just going to see what happens.
I let the meat set at room temp for around two hours after rinsing off all of the cure.
The humidity is around 78% inside the fridge and I have the regulator set at 50 degrees.
Modified fridge for curing chamber.
I plan to hang until there is 30% weight loss.
Thanks for looking,
Aaron.
Advice is welcome.. and appreciated.
Aaron.
and also the recipe he linked to.
With that I would like to thank TasunkaWitko for all of the information he has provided.
My measurements :
Venison bresaola
730g of venison loin
14 g of kosher salt
16.8g of sugar
2.24g of cure 2
2.8g of black pepper
3.37g of rosemary
3.37g of tyme
3 juniper berries
I applied half of the cure and rubbed the meat ever other day. After 7 days I added the rest of the cure and have been rubbing the meat every other day. This Sunday will be the two weeks in the cure and I plan to hang. I have a collagen middle left over from a SS I did a few weeks back. I think I will stuff them in that and hang in the chamber.
My Curing chamber is running around 50 degs with 78% humidity.
One thing I noticed different from the original recipe is that I did NOT have to drain the meat after 7 days. The loin doesn't seem to have lost any "juice". Is there any concern?
All the fat trimmed off.
View media item 192311
In the ziplock with have the cure.
View media item 192312
Like I said. It pretty much looks the same as it did when I started.
I am excited and hope this will turn out well.
I have weighed the two pieces of loin and tied and tagged with date and weight. As you can see I have one inside a casing and one outside. Just going to see what happens.
I let the meat set at room temp for around two hours after rinsing off all of the cure.
The humidity is around 78% inside the fridge and I have the regulator set at 50 degrees.
Modified fridge for curing chamber.
I plan to hang until there is 30% weight loss.
Thanks for looking,
Aaron.
Advice is welcome.. and appreciated.
Aaron.
