Bullwinkle 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.

myownidaho

Master of the Pit
Original poster
SMF Premier Member
Nov 27, 2016
1,901
680
Southwest Idaho
I'm working my way through the freezer to make sure I don't let anything get too old and go to waste. I came across a 5 1/2# Moose sirloin tip roast that needed to get used. I was so pleased with the results of my first bresaola that this was a no brainer. This allows that roast to be experienced over a period of months.


I split the roast into two pieces.


I liked Jason Molinari's recipe, so I went with it again. I also vacuumed sealed the meat this time instead of just using a ziplock bag.




Off we go! Thanks for looking.
 
Watching as usual.

Can or did you post the recipe?
 
Watching as usual.


Can or did you post the recipe?

Here's the recipe based on the weight of the current batch:

2,355gm meat
71gm kosher salt
24gm sugar
7.8gm Cure #2
12gm BP
6gm fresh rosemary
7gm fresh thyme
2.4gm juniper berries
1.2gm cinammon
.6gm clove
 
Here's the recipe based on the weight of the current batch:

2,355gm meat
71gm kosher salt
24gm sugar
7.8gm Cure #2
12gm BP
6gm fresh rosemary
7gm fresh thyme
2.4gm juniper berries
1.2gm cinammon
.6gm clove
Thanks.

   You should start using percentages.  A lot easier to adjust for the amount of meat.
 
Thanks.


   You should start using percentages.  A lot easier to adjust for the amount of meat.

Those quantities are actually based on percentages for that amount of meat. I should have posted both.

Salt - 3%
Sugar - 1%
BP - .5%
Rosemary - .25%
Juniper - .1%
Dry thyme - .1%
Conammon - .05%
Clove - .025%
Cure #2 - .33%
 
I'm checking the freezer.....
No Moose.
I'm planning a Bresaola so I'll be watching anyway [emoji]128578[/emoji]

Lol! I have been blessed with good friends. I'm hoping that this will be my lucky year on the moose tag lottery.
 
Excuse my ignorance, but what is BP? 

Edit: Black Pepper, duh.
 
Last edited:
So it took six weeks to get to 43%. I took the first one out of the bag and gave it a try.




I was surprised at just how mild this is. Moose being such a fine grained meat, I'm wondering if it doesn't pick up aromas and flavors as readily as beef. We'll see what a few days in a ziplock bag brings. The second one I'm going to take to 46%.
 
The second bresoala has reached 46%.






Like the first one at 43%, I'm surprised at just how mild this turned out. I used the exact recipe I used for the beef bresaola but I'm now convinced that the finer grain on the meat keep the herbs and spices from penetrating as well. Still delightful with a silky texture and a lovely burgundy color but next go around, I'll probably do a fresh rub before sealing in the UMAi bag.
 
Thats beautiful.

I have to get my ass in gear and start some stuff.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky