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Another Bresola (or however you spell it)

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SmokyMose

SmokyMose

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Aug 13, 2015
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After 29 days, surely it's cured. It is. Feels firm.
Rinsed them off, tied and slipped them into UMAi bags. One got a Paprika coating, one didn't.
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For some reason, one bag wouldn't vac, do I wasted a vac mouse, whatever they're for. Aarrgghh!

I'll check the weight in a couple of weeks.

Dan
 
I'm curious to see how the one you dusted turns out. My moose bresaola came out very mild and could have used some help in the flavor department.
 
dirtsailor2003 said:
Looking good. Mines ready to slice. Tonight things got out of hand so it will have to wait. Need to sharpen my saber!
Click to expand...
I figured something came up. I allowed for the time difference, checked every 15 or 20 minutes to see if there were pics yet, and finally gave up and went to bed LOL!
 
I think I could use a little advice here. I noticed yesterday that the UMAi bags weren't contacting the meat like it seems they should. UMAi suggests 70 to 80 % contact after a few days.The one with paprika has no contact and the other has very little. There doesn't appear to be vacuum loss, and weight loss on both is around 8%. Would 8% shrink them that much?

Should I re-bag them or let them ride? Both my capicola & pancetta did this, but not until after 2 or 3 weeks.

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I have a couple more vac mouses and bags, but I hate to use them if I don't really need to.

Dan
 
Hmmm, I think that I would re-pack them. So far my experience has been that the bag adheres completely to the meat. My bresaola didn't have any seasonings on it. The pancetta that I have drying also has full bag contact. Once again no rub on the exterior of the pancetta.

Did you double seal the bag across the mouse strip? I read on UMAi site that your should, so I did. I used full power on the VM Pro380 with max seal time.
 
I'm still in the learning process with my new VM Pro350. I've been using the recommended 1.5 setting for the seal and the vacuum goes to 25.

I double sealed the vac mouse.

I also have a pancetta bagged for a week and a half and it's still adhered, but then again, it doesn't have a paprika coating and it's a much larger piece of meat.

It seems I read that the adherence to the meat is primarily to inhibit mold.I would think that the bags should still breathe whether there's contact or not.

I think I'll let them go a few more days so I can order more vac mouses and bags since I only have 2. That will give me time to play around with the VacMaster settings, too.

Thank you for the input, Case.

Your pics of your bresoala was actually what made me concerned about it.....

Dan
 
I took the coated one home, set the Vacmaster to 27.5 & 2, using a charcuterie bag instead of a cut down roast bag and it came out perfectly snug.
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I'll bring the other one home tomorrow to redo.

Live and learn...
 
Ok, it's 40% time.
The one without Paprika;
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Thin as the Chard would go..
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Had to break out some 15 month smoked Mozzarella for this.
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The one with Paprika was only at 38%, but I cut it anyway, considering how the other one looked.
To get an idea how much the meat shrinks, these strings were tight at the beginning..
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Perfect all the way through.
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I'm very happy with my first Bresoala, but the Mrs and I agree it's better without the Paprika. Next time I'll start with bigger pieces!

:yahoo:
 
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