Bresaola bandwagon

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myownidaho

Master of the Pit
Original poster
SMF Premier Member
Nov 27, 2016
1,901
680
Southwest Idaho
When you get a fancy new scale, you weigh things. It's what you do.


I pulled a three pound eye of round out of the freezer a couple of days ago. This is grass and grain fed organic beef.


I used John Molinari's recipe.

1360gm beef
41gm kosher salt
13.6gm sugar
4.5gm Cure #2
5.8gm black pepper
3.4gm fresh rosemary
4gm fresh thyme
1.36gm juniper berries
.68gm cinnamon
.34gm cloves




I'm thinking two weeks in the fridge and then into the UMAi bag.
 
I am in.   I have the dry curing bug.

PLUS, my chamber is empty.
 
I am in.   I have the dry curing bug.


PLUS, my chamber is empty.

I hear ya! Once I found out about the dry bags, I've been hooked. This will go in for ageing about the time my salami comes out. My wife is already rolling her eyes.
 
I'm going to have to check out Bresaola. So far I've done Pancetta and Capicola with the UMAi route and am hooked. I was planning Soppreseta next, but this looks interesting..
 
If you dont have all the equipment for traditional dry cure. The UMAi is the best way to go. By far user friendly.
 
Looks and sounds good, I'll be watching.

Thanks for the recipe.  
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Is John related to Jason?

It sounds like it will be a nicely flavored bresaola.

I've got the same scale and love it.

Whoops! Jason, not John. Faulty/dead brain cells.

I liked this recipe because it had a little more complexity in the rub. It smelled great.
 
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