- Mar 8, 2017
- 4
- 10
Hi Everyone,
This is my first attempt at curing, and I'm attempting a bresaola. However, after looking around at more recipes, it seems that I'm using an unusual (or, at least, uncommon) method. The recipe I have tells me to trim the meat, grind the spices and submerge the two in 3L of red wine for two weeks in the refrigerator... no added salt. After the two weeks, it's rolled in salt (but no nitrate/nitrite cure), wrapped in muslin and hung to dry.
What worries me is the lack of salt for two weeks. Is the cold and the ~14% alcohol content enough to suppress the bugs? The other thing that worries me is the salt that's left in place during drying.
Here is the description in full:
Cut the beef into long strips of about 8-10 cm, to form a long rectangular shape. In a metal bowl, combine the juniper berries, bay leaves, garlic, thyme, rosemary and olive oil. Place the beef into the bowl and rub the mixture all over. Place the beef and remaining mixture in a bucket. Cover with red wine and place a plate over the top to submerge the beef completely. (The oil will float to the top and act as a seal.) Refrigerate for 2 weeks. Take the beef out and rub the sea salt all over it. Wrap the beef in muslin and tie with string. Hang the beef in a cool, well-ventilated area for about 2 weeks at 14°C. (If you live in a hotter climate, put the beef in a fridge and allow a little longer for the curing process, up to 4 weeks.)
Cheers,
Scott.
This is my first attempt at curing, and I'm attempting a bresaola. However, after looking around at more recipes, it seems that I'm using an unusual (or, at least, uncommon) method. The recipe I have tells me to trim the meat, grind the spices and submerge the two in 3L of red wine for two weeks in the refrigerator... no added salt. After the two weeks, it's rolled in salt (but no nitrate/nitrite cure), wrapped in muslin and hung to dry.
What worries me is the lack of salt for two weeks. Is the cold and the ~14% alcohol content enough to suppress the bugs? The other thing that worries me is the salt that's left in place during drying.
Here is the description in full:
Cut the beef into long strips of about 8-10 cm, to form a long rectangular shape. In a metal bowl, combine the juniper berries, bay leaves, garlic, thyme, rosemary and olive oil. Place the beef into the bowl and rub the mixture all over. Place the beef and remaining mixture in a bucket. Cover with red wine and place a plate over the top to submerge the beef completely. (The oil will float to the top and act as a seal.) Refrigerate for 2 weeks. Take the beef out and rub the sea salt all over it. Wrap the beef in muslin and tie with string. Hang the beef in a cool, well-ventilated area for about 2 weeks at 14°C. (If you live in a hotter climate, put the beef in a fridge and allow a little longer for the curing process, up to 4 weeks.)
Cheers,
Scott.
