Bresaola

BGKYSmoker · Feb 27, 2013

I been seeing lots of nice dry cure going on so im doing one.

Italian Beef Bresaola.

3.5 lbs before trim.

bres3.JPG

BGKYSmoker
Feb 27, 2013

Tad over 3.24 lbs after trim

bres4.JPG

BGKYSmoker
Feb 27, 2013

Got my dry items ready for the spice mill. THIS RECIPE USES CURE #2

Kosher salt

Sugar

Juniper Berries

Black pepper

Thyme

Rosemary

CURE #2

bres.JPG

BGKYSmoker
Feb 27, 2013

After the spice mill.

bres2.JPG

BGKYSmoker
Feb 27, 2013

Place beef in a container and rub the mix all over real good.

Cover and fridge for 7 days.

bres5.JPG

BGKYSmoker
Feb 27, 2013

BBL

dirtsailor2003 · Feb 27, 2013

Looking good, can't wait to see the final sliced shots. Bresaola is high on my list of things to try!

kathrynn · Feb 27, 2013

I brought the big popcorn since we are going to have a bit of a wait! Looks yummmmmmy.....

daveomak · Feb 27, 2013

nepas, What cut of beef you using ?? I can't recall seeing one of those...

BGKYSmoker · Feb 28, 2013

DaveOmak said:
nepas, What cut of beef you using ?? I can't recall seeing one of those...

Dave

Trimmed eye round.

daveomak · Feb 28, 2013

Looks like it's from a Wagyu beef with all the fat..

mr t 59874 · Feb 28, 2013

Looks good nepas, Will it be done in seven days or will you age it longer? How do you intend to cook it?

Tom

xutfuzzy · Feb 28, 2013

Looks good! My first bresaola turned out amazing, and pushed me over the edge to finally building my curing chamber. Keep us updated!

BGKYSmoker · Feb 28, 2013

Mr T 59874 said:
Looks good nepas, Will it be done in seven days or will you age it longer? How do you intend to cook it?

Tom

after the 7 days in the fridge i will rinse the rub off pat it dry , tie then dry cure for 30-40 days. This wont get smoked or cooked.

mr t 59874 · Feb 28, 2013

nepas said:
after the 7 days in the fridge i will rinse the rub off pat it dry , tie then dry cure for 30-40 days. This wont get smoked or cooked.

At what temperature will it cure/age?

squirrel · Feb 28, 2013

I can't wait to see the finished product. I want to get in to the dry curing, but need a chamber. So, until then I'll have to live through you guys!!

zahlgren · Feb 28, 2013

BGKYSmoker · Feb 28, 2013

Squirrel said:
I can't wait to see the finished product. I want to get in to the dry curing, but need a chamber. So, until then I'll have to live through you guys!!

If i can do this in my RV without a dry cure fridge, Anyone can do it without. Its not that hard.

BGKYSmoker · Mar 4, 2013

Day 5.

bres66.JPG

BGKYSmoker
Mar 4, 2013

kathrynn · Mar 4, 2013

getting pretty!!!!

dirtsailor2003 · Mar 4, 2013

Are you draining the liquid off, and if so how often?

BGKYSmoker · Mar 4, 2013

dirtsailor2003 said:
Are you draining the liquid off, and if so how often?

No not drawing the liquid off. It has cure and the rub in it. I just flip the eye in the container everyday.

BGKYSmoker · Mar 4, 2013

KathrynN said:
getting pretty!!!!

Yup its getting there.

Kat

These look familiar. I have 3 good friend in the Huntsville area Rocket City. Find a Star Market and get some gunpowder seasoning.

asun.JPG

BGKYSmoker
Mar 4, 2013

BGKYSmoker · Mar 5, 2013

Well im jumping the gun by 1 day

Got the Bresaola out.

bres33.JPG

BGKYSmoker
Mar 5, 2013

Rinsed and patted dry. Pretty firm eye round now

bres34.JPG

BGKYSmoker
Mar 5, 2013

Put a tad of black pepper and thyme on it and tied it up

bres36.JPG

BGKYSmoker
Mar 5, 2013

No in the drybagsteak bag. Should be ready by the NFL Gathering.

bres37.JPG

BGKYSmoker
Mar 5, 2013

kathrynn · Mar 5, 2013

Looks pretty.....it's very interesting watching from the "sidelines".

Kat

Bresaola

Nepas OTBS #242

Epic Pitmaster

Legendary Pitmaster

SMF Hall of Fame Pitmaster

Nepas OTBS #242

SMF Hall of Fame Pitmaster

Master of the Pit

Meat Mopper

Nepas OTBS #242

Master of the Pit

Master of the Pit

Smoking Fanatic

Nepas OTBS #242

Nepas OTBS #242

Legendary Pitmaster

Epic Pitmaster

Nepas OTBS #242

Nepas OTBS #242

Nepas OTBS #242

Legendary Pitmaster

Similar threads

Hot Threads