Bresaola #2 (2023) is done!

[indaswamp]

Very even drying through the middle. You will always have a slight dry rim no matter what....this is as perfect as I can make it as airflow is as low as I can take it.

I am happy. 35% weight loss. Sample slices are magnificent! Strong mold growth really enhanced the umami in the piece!

Close up shot...

 

[indaswamp]

35 days so 5 weeks on the nose. Right where is should be....

 

[JLeonard]

Looks good!! Amazing the process to get to that great looking product.

Jim

 

[Schwarzwald Metzger]

Very even drying through the middle. You will always have a slight dry rim no matter what....this is as perfect as I can make it as airflow is as low as I can take it.
View attachment 679576

I am happy. 35% weight loss. Sample slices are magnificent! Strong mold growth really enhanced the umami in the piece!
View attachment 679575

Close up shot...
View attachment 679577

Bro, your house must smell like the most amazing butcher shop. Keep em coming.

 

[indaswamp]

Looks good!! Amazing the process to get to that great looking product.

Jim

Bro, your house must smell like the most amazing butcher shop. Keep em coming.

Thanks guys!

 

[indaswamp]

I went through the archives and looked at some of Evan Brady's (owner of The Craft Butcher's Pantry) salumi pics......

https://www.smokingmeatforums.com/threads/curing-chamber-temps-and-humidity.184695/#post-1349449

And I feel a lot better about the slight dry edge on this piece. I too like to keep the RH% 80-85% for the same reasons he mentions...

 

[DRKsmoking]

Love the colour on that, and I second the aroma in your place must be out of this world good

David

 

[Steve H]

I've said it before. And I'll say it again. You got talent!

 

[LoydB]

That’s gorgeous, and perfectly even.

 

[chopsaw]

Yeah , that looks perfect . I did a hunk of sirloin in a Umai bag . It was good , but when I sliced it , it oxidized fast . Not sure why , but hard to eat a chocolate brown slice of beef even if it tastes good . Lol .
Nice work on that .

 

[indaswamp]

Love the colour on that, and I second the aroma in your place must be out of this world good

David

Thank you David. The aroma is strongest at the beginning....well, except for Culatello after the summer phase. That's just ridiculously strong!

I've said it before. And I'll say it again. You got talent!

Thank you Steve for the comment. I've learned from the best watching Italian Norcini work to perfection. Hours and hours of youtubes......

That’s gorgeous, and perfectly even.

Thank you Loyd! I had no idea building my new chamber from the ground up would be so involved. But you know what? All the intricate details thinking about the science and how it all interacts has made me a better salumist.

Yeah , that looks perfect . I did a hunk of sirloin in a Umai bag . It was good , but when I sliced it , it oxidized fast . Not sure why , but hard to eat a chocolate brown slice of beef even if it tastes good . Lol .
Nice work on that .

Thank you Rich! Did you vac seal after each slicing? That's what I do religiously to keep the flavor profile optimum.