Bresaola

[BGKYSmoker]

Not done one in few years.

Just a tad under 5lb. Trimmed up some. Dont know if I will tie it.

That's Buffalo Trace in the glass (for me)

Cure 2 and kosher salt mixed with the Bresaola rub.
Pat it on, dont rub. Repeat and use it all, dont be shy.

Letting it rest some before putting in a ziplock and a 2 week rest.

BBL

 

[LoydB]

That's gonna be great. For 5#, I'd let it go longer than 2 weeks though. I'm assuming it's an EQ cure, so you don't have to worry about too salty.

edit: Now you have me thinking about a bourbon-cured bresaola.

 

[tbern]

Following along for sure!

 

[mneeley490]

Looks great so far!

 

[Rafter H BBQ]

Definitely in for this! Going now to look up Buffalo Trace…. Sounds interesting!

 

[BGKYSmoker]

That's gonna be great. For 5#, I'd let it go longer than 2 weeks though. I'm assuming it's an EQ cure, so you don't have to worry about too salty.

edit: Now you have me thinking about a bourbon-cured bresaola.

Just in bag for curing.

Drying is another monster.

 

[BGKYSmoker]

Definitely in for this! Going now to look up Buffalo Trace…. Sounds interesting!

And fresh from the barrel.

 

[Rafter H BBQ]

And fresh from the barrel.
View attachment 653009

 

[tbern]

And fresh from the barrel.
View attachment 653009

That's pretty cool!!

 

[Brokenhandle]

And fresh from the barrel.
View attachment 653009

Think I've found the first enabler of the new year...and a few hours early! That's a mighty fine looking barrel!

Ryan

 

[Nefarious]

I just looked up bresaola, i'm looking for a next project. So a few guestions.

They say not to freeze, so to keep 5lbs do you cut into 1lb pieces and vac seal them, so you only have to deal with smaller quantities?

Do you need a drying chamber? I guess I could maybe put it in garage. Then I would need to find other meats to dry, mmm.

Could you share your cure process?

Enabler comment is thus warranted.

 

[BGKYSmoker]

A week into the 2 week cure. Flipped daily and pretty firm now.

Another week before dry time.

 

[kuroki]

I'm looking forward to seeing how this comes out. Love to try making this eventually

 

[tbern]

definitely following along, looking good!!

 

[Colin1230]

This is interesting. I'm along for the ride.

 

[Sven Svensson]

I’ll grab a seat on the Bresaola bus as well.

 

[indaswamp]

Looking good Rick! After our big deer and wild hog processing day in February is out of the way, I got some venison whole muscles I wanna hang for venison Bresaola.

 

[Bigtank]

Watching

 

[bauchjw]

I brought my cooler and a folding chair! Can’t wait to see how it goes!

 

[BGKYSmoker]

Today is rinse the salt/season from Bresaola.

Patted dry and going to apply a fine mist of Brandy on it.

Now into the UMAi charcuterie bag. I think my math is right.