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Tiny Bresaola

post #1 of 7
Thread Starter 

Tried a Bresaola, followed the recipe from Charcutrie(Rhuman and Polcyn) with the addition of cure #2 for the extended hanging. Was very simple and straight forward, trimmed eye of round roast, applied cure and seasoning(salt,sugar,BP,rosemary,thyme,and juniper berries), cured in a ziplock for 7 days, rinsed, dried, coated in more BP, and hung in my meat fridge for a little over 3 weeks. I grew a nice coating of white mold, and had an excellent flavor and was silky smooth to eat.

 

Enjoy the pics

 

Sliced thin

 

And drizzled with olive oil and lemon juice, delicious

 

post #2 of 7
Awesome !!!!!

Dave
post #3 of 7
That loiks incredible! Been wanting to cure my own meats for some time,think it's tume to make a curing fridge!! Nice job! Wish I could tast it!
post #4 of 7

 That really looks good. I have that book and I haven't read that far yet. I can't seem to find the time. Now I want to read it more than ever.

 

Chuck

post #5 of 7
Thread Starter 
Thanks guys, it was good. I'm really getting in to this whole charcuterie thing.
post #6 of 7

looks great, nice job A pork loin is also great this way, paprika in place of juniper Barrie's, a Little smoky, called Loma

post #7 of 7
Thread Starter 
Quote:
Originally Posted by BigRub View Post

looks great, nice job A pork loin is also great this way, paprika in place of juniper Barrie's, a Little smoky, called Loma


 



Thanks for the idea BigRub, I actually decided to go with a lonzino for the next one. Got it in the cure right now. Came up with a few more to try out along with the Lomo. Karaj(Hungarian cured ham) and a Kassler Ham(similar to CB)
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