Bresaola

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

bellaru

Smoking Fanatic
Original poster
Jan 10, 2017
359
47
Columbia, South Carolina
I am going to take a run at Bresaola. I picked up a cheap wine chiller on Craigslist and have had it running for a couple days. It seems to hold at 44-47 degrees and 70-75% humidity well with nothing in it. I will sanitize it well with chlorine solution. I have a 4lb trimmed piece of eye of round and found this sight with a calculator. Is the white mold/ bactoferm M600 spray a must? Any help and thoughts on the percentage would be appreciated.
Thanks
 
Last edited:
Mold 600 will get the good mold growing and help keep bad molds out. With being a new chamber, I would spray the 600.

I like to take my dry cured meats to 40 % loss. I like the texture better.
 
The wine chiller will work but its slower. Is your chiller the electronic cooling one?

Also dont use a fan, to small an area.
 
This is the chiller. It has two sections with a removable shelf in the middle. It doesn't look like it has a pump or coolant. It has two electronic boards and two fans on the back. I can't find much info about how it works online. I'm guessing my humidity will be high and I'll have to use something to bring it down??
 
Bellaru, morning....   Usually, after the initial refrigeration step for a week or two, the humidity during the drying stage is up around 80% ....   prevents case hardening, which is bad..     unless I have methods mixed up, which would be par for the course.....
 
Mold 600 will get the good mold growing and help keep bad molds out. With being a new chamber, I would spray the 600.



I like to take my dry cured meats to 40 % loss. I like the texture better.

I just ordered the M600, so hopefully it arrives on time. Do you spray once in the beginning and that's it? I am also shooting for 40% loss
Thanks
 
Last edited:
Thanks Daveomak
I've heard because a wine chiller doesn't dry the air like a frost free fridge people have the opposite problem with it being too moist.
We'll see... the adventure is the fun of it.
 
Oh yeah....   No chiller plate inside that cooler...   Open the door every 6-12 hours or so, until the humidity stabilizes...   

A humidity control plate of saturated "salt" water should suck up the extra humidity....   use distilled water in the salt slurry....

 
I just ordered the M600, so hopefully it arrives on time. Do you spray once in the beginning and that's it? I am also shooting for 40% loss
Thanks
You have to get the mold active before you spray it.

1 quart distilled water, 1 teaspoon mold 600 and a pinch of dextrose.  mix and let set in a dark place for 12 hours.

I sprayed once then again about 20 mins later.
 
Nice truss job.

The wait shouldn't be that long.   There isn't much fat in them.   Fat looses weight slower then meat.
 
Looks good Bellaru, nice score on the wine fridge, looks like its working good. Nice.  
icon14.gif
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky