Bresaola bandwagon

[myownidaho]

When you get a fancy new scale, you weigh things. It's what you do.

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• myownidaho
• Feb 9, 2017

I pulled a three pound eye of round out of the freezer a couple of days ago. This is grass and grain fed organic beef.

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• myownidaho
• Feb 9, 2017

I used John Molinari's recipe.

1360gm beef
41gm kosher salt
13.6gm sugar
4.5gm Cure #2
5.8gm black pepper
3.4gm fresh rosemary
4gm fresh thyme
1.36gm juniper berries
.68gm cinnamon
.34gm cloves

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• myownidaho
• Feb 9, 2017

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• myownidaho
• Feb 9, 2017

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• myownidaho
• Feb 9, 2017

I'm thinking two weeks in the fridge and then into the UMAi bag.

 

[pc farmer]

I am in.   I have the dry curing bug.

PLUS, my chamber is empty.

 

[myownidaho]

I am in.   I have the dry curing bug.


PLUS, my chamber is empty.

I hear ya! Once I found out about the dry bags, I've been hooked. This will go in for ageing about the time my salami comes out. My wife is already rolling her eyes.

 

[SmokyMose]

I'm going to have to check out Bresaola. So far I've done Pancetta and Capicola with the UMAi route and am hooked. I was planning Soppreseta next, but this looks interesting..

 

[BGKYSmoker]

If you dont have all the equipment for traditional dry cure. The UMAi is the best way to go. By far user friendly.

 

[SmokinAl]

I keep saying this!

But I have to give this a try!

Al

 

[bellaru]

Looking good, I'll be watching.
I'm about a week in the chamber right now.

 

[redheelerdog]

Looks and sounds good, I'll be watching.

Thanks for the recipe.  

 

[1967robg]

I'm in.next is a cured loaf.

 

[DanMcG]

I used John Molinari's recipe.

Is John related to Jason?

It sounds like it will be a nicely flavored bresaola.

I've got the same scale and love it.

 

[myownidaho]

Is John related to Jason?

It sounds like it will be a nicely flavored bresaola.

I've got the same scale and love it.

Whoops! Jason, not John. Faulty/dead brain cells.

I liked this recipe because it had a little more complexity in the rub. It smelled great.

 

[disco]

Watching!

 

[ab canuck]

Ok, I am in watching er waiting on this one....

 

[myownidaho]

Ten days in. The meat is nice and firm, so I decided it was time to slap it into the dry bag.

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• myownidaho
• Feb 19, 2017

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• myownidaho
• Feb 19, 2017

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• myownidaho
• Feb 19, 2017

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• myownidaho
• Feb 19, 2017

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• myownidaho
• Feb 19, 2017

I've been very pleased at how easy these bags have been to use so far.

 

[ab canuck]

Alright another step down.....

 

[crankybuzzard]

Looking good! What's the final weight loss goal?

 

[myownidaho]

Looking good! What's the final weight loss goal?

I'm planning on 40%. That seems to be what you cognoscenti recommend.

 

[crankybuzzard]

I'm planning on 40%. That seems to be what you cognoscenti recommend.

I had to look that up! Wasn't sure I was being cussed or not! :laugh1:

Sounds like a great plan to me!

 

[myownidaho]

I had to look that up! Wasn't sure I was being cussed or not!

Sounds like a great plan to me!

I was totally sincere, as far as you know.

 

[bellaru]

Looks good so far