Another Bresaola Della Valtellina....

[indaswamp]

The last one is SO GOOD (yes, I still have some left), that I'm making another one since I caught a sale with rump at $2.99/#. I bought the biggest one they had- 17.5#. After trimming and shaping to 4.5" diameter, this one was 2979g.

Spice profile...

In a vac bag for a 15-18 day rest...

I'll flip and massage every day for the next 5-6 days. then it will be time to truss and hang to dry.

 

[indaswamp]

...would not fit in an 8" vac bag and I was out of 11" roll.....had to use a 16" bag. Note to self-buy more 11" bags!!

 

[Smoking Allowed]

I've got shotgun on this one.

 

[indaswamp]

Well after 18 days curing in the fridge, time to case and truss the bresaola.

Removed from vac bag, rinsed with garlic infused white wine...

...put into beef bung casing. The bresaola was the perfect diameter for the 4-4.5" bungs I had on hand.

And trussed, poked and weighed...

This one will weigh around 2kg. once it dries to 35% weight loss.

 

[SmokinEdge]

Outstanding truss work Kieth. Nice spice profile too.

 

[indaswamp]

Here is another great video on Bresaola. When the narrator talks about spices, you can see Laurel leaf (bay leaf) and juniper berries in the first bowl; Cinnamon sticks, nutmeg, clove spice and garlic in the second bowl; and salt with whole black peppercorns in the third bowl...

 

[indaswamp]

Outstanding truss work Kieth. Nice spice profile too.

Thanks SE for both compliments. I tried to go as authentic as I can. Watched a lot of youtubes to decipher the spice profile. I think I have it dialed in now...of course each producer has slight variations...no two are alike.

 

[jcam222]

Can you do this in Umai in the frig?

 

[gmc2003]

Can't wait to see the final product Inda.

Point for sure
Chris

 

[02ebz06]

I agree, trussing is awesome.
If I tried that, I'd have to post it in a "Jokes" thread.

 

[LoydB]

That trussing is on point.

 

[indaswamp]

Can you do this in Umai in the frig?

Yes, you can do this in umai bags in the fridge. Though I would not go any larger diameter than about 4 inches as the dry rim with umai would be an issue with anything larger Imo...

 

[indaswamp]

Can't wait to see the final product Inda.

Point for sure
Chris

Thanks Chris! This one should be done in about 1.5-2 months.

I agree, trussing is awesome.
If I tried that, I'd have to post it in a "Jokes" thread.

LOL! Thanks for the laugh ebz!

That trussing is on point.

Thanks Loyd!

 

[indaswamp]

jcam222 ;

Here ya go...

 

[Schwarzwald Metzger]

Awesome knife work brother! That looks fantastic.

 

[mr_whipple]

Can you do this in Umai in the frig?

I did one in the umai. After it hit weight I sliced it in half and vac sealed for a month or so. Came it pretty darn good.

 

[mr_whipple]

That trussing is on point.

Yes. I'm trying to watch videos on how to do that. I'd love to see play by play on how that was done.

 

[indaswamp]

Yes. I'm trying to watch videos on how to do that. I'd love to see play by play on how that was done.

I learned from watching hours of educational youtubes from the Italian Norcini Institute. Each Consortium trains there up and coming butchers in the craft. The translations are rough, but good enough to get the idea of what they are talking about. Also, the youtubes of Mossimo Spigarolli trussing a Culatello are very good. Start to finish; with a translator on site giving play by play.....

 

[indaswamp]

One week later, full mold coverage.

 

[02ebz06]

May have missed it, but did you spray it with Mold 600, or did that happen by itself ?