Thanks Johnny!
If it comes to that, and it seems it will, I'll be doing a bunch of research.
Thanks again,
Bear
Bresola, and Bear's Eye round Sous Vide project
- Thread starter dirtsailor2003
- Start date
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If it comes to that, and it seems it will, I'll be doing a bunch of research.
Thanks again,
Bear
actech
Meat Mopper
Wow, I just seared a eye of round roast in the grill at 500. Vac sealed it with some thyme,bay and rosemary in bag. only s&p on the sear. Right now sitting in my grainfather at 135* for tomorrow dinner. Any of you that brew beer remember that just about any all grain brewing set up will sous vide. a multitasker. Hadnt been on in a while, surprised to see the same thing I was doing posted going on at same time. Great minds and all
not hijacking post but I'll post pics tomorrow. Cant wait to try it.
not hijacking post but I'll post pics tomorrow. Cant wait to try it.
Last edited:
actech
Meat Mopper
HD to postpone the eye round experiment. I've been down and out for four days with a sinus infection. I had planned on cooking them today. Maybe next weekend.
I followed the recipe on the Cured meats blog.
------''
Traitor.
Get well soon. That beef is waiting for you.
First time bresaola?
------''
Traitor.
Get well soon. That beef is waiting for you.
First time bresaola?
There's some damn fine product on that Blog!
First time bresola using the Umai bags.
actech
Meat Mopper
No hurry on the experiment !!
Just don't let me miss it when you do it !!
Meanwhile take care of yourself, and get better Real Soon!!!!
Bear
Into the UMAi bag for another 30-40 days!
Initial weight before cure was 1437. Weight after cure 1432.
Will shoot for 30%-40% weight loss.
Here's a few photos to hold everyone over...
Cured
Rinsed and patted dry
Trussed
UMAi bagged and ready for the fridge.
Calcs
Sent from my iPhone using Tapatalk
Initial weight before cure was 1437. Weight after cure 1432.
Will shoot for 30%-40% weight loss.
Here's a few photos to hold everyone over...
Cured
Rinsed and patted dry
Trussed
UMAi bagged and ready for the fridge.
Calcs
Sent from my iPhone using Tapatalk
I don't even know what Bresola is, but now I want one. Thanks, guys...
What size bags are you using, Case?
What size bags are you using, Case?
Bresola is awesome cured and dried beef!
I'm using the UMAi Large Charuterie & Tenderloin bags.
They offer a lot with spices too, but I already have all that and know my recipe. Which in my earlier posts you can see the ratios. Or buy the UMAi kit that has the cure and spice.
I've made it in the past. This is my first attempt with the UMAi bags.
Wife - " oh great more meat in the fridge".
I really need to move my garage fridge from my moms house across town to my garage.
Thanks Justin! 30-40 more days...I plan on weighing it weekly just to keep track.
I recommend the weekly weighing, mine snuck up on me. I figured 4 weeks and it hit target in just over 3.
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