Bresaola 2025!!

[indaswamp]

I've wanted to make another one for a while now...saw a sale 2 weeks ago on some beef eye of round so time to make more! I have been going through the last one I made pretty fast, that Bresaola salad is killer good!!!

OK, the beef...

Trimmed then Cured 14 days....

Ready to case. I had a tube of 4-4.5" beef bung that was long enough so I used that. Just had to sew both ends.

Red wine with garlic to rinse the meat before casing...

Cased....

And Trussed....

Still got it. Fun in the kitchen tonight. Glad I got more practice trussing; I get better with each piece.

This one is just shy of 2kg...coming in at 1984g. This one will only take 2-2.5 months to finish, so will be ready for when my cousin comes to town in November. Pics. when it is done as usual.....

 

[civilsmoker]

Signing up for the finish! Your skill amazes me!

 

[JLinza]

Lookin good

 

[indaswamp]

Signing up for the finish! Your skill amazes me!

Thanks civil!

Lookin good

Thank you JLinza!

 

[indaswamp]

That knife is 15.5" long....for reference....

 

[BrianGSDTexoma]

Bresaola salad

Man you have some talents Keith. Bet that going to be good. That salad sounds interesting. I am all in on trying different salads.

 

[Gonna Smoke]

I'm in...

 

[chopsaw]

Nice !

 

[Brokenhandle]

I'll tag along!

Ryan

 

[jaxgatorz]

I call shotgun !!

 

[Jim_C]

I look forward to seeing what it looks like.

 

[indaswamp]

4 days later, mold coverage almost complete. It always establishes faster from live mold off a casing rather than from a starter culture.....

 

[indaswamp]

Well, after roughly 2 months, the Bresaola is finished drying. Lost around 41% when I pulled it. I dried this one a little longer for ease of slicing. Last one I made was a tad too soft. Will see how this one does and if the extra drying affects anything...