Bresaola di Cervo..

Discussion in 'Sausage' started by sam3, Feb 18, 2015.

  1. sam3

    sam3 Smoking Fanatic

    I have two Venison back straps from a buck I took in November.

    Cleaned and trimmed real well.


    Being each loin weighs differently, I am using this Cure ratio for each loin.

    Using 3% Salt, 0.53% pepper, 0.11% Thyme, 0.13% Juniper berries, 0.25% Cure #2 and 1.00 % sugar.

    Now for a 16 day nap in the refrig.


    After curing, I let this air dry for a few hours and then stuffed them into Beef Bungs. Then into the curing cabinet.


     
  2. sam3

    sam3 Smoking Fanatic

    After 3 weeks in the curing cabinet and a total of 40% weight loss. These were ready to come out.



    I sliced this as thin as I could by hand.




    The flavor is really out of this world. I vac sealed these and put them into the refrig for the moisture to equalize a bit.

    These will be enjoyed with friends at our annual buck tail jig pouring party next month.

    Thanks for looking.
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    That stuff looks awesome.... ...Thumbs Up
     
  4. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Beautiful and I imagine delicious. Great work.
     
  5. Nice job Sam!!! :smile:
     
  6. reinhard

    reinhard Master of the Pit OTBS Member

    That is really awesome Sam!!!!  Nice tie job as well.  Reinhard
     
  7. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Magnificent job. They turned out really nice.
     
  8. ron forst

    ron forst Fire Starter

    so that white stuff I think is mold?
     
  9. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member


    Yes... it is mold.... A good kind of mold that is deliberately put on the casing to protect the sausage from unhealthy mold.... It is edible...
     
  10. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    From the pics it looks like the slices still have the casing on. Is the texture acceptable?
     
  11. wolfman1955

    wolfman1955 Master of the Pit

    Those look very nice!! A job well done!
    Keep Smokin!!!
    Wolf
     
  12. ron forst

    ron forst Fire Starter

    still would give me the willies eating something like that
     
  13. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Do you eat brie cheese, or blue cheese?
     
  14. ron forst

    ron forst Fire Starter

    I eat brie but cut all the "rhind" off
     
  15. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Same here...one does not need to eat the mouldy casing.
     
  16. timberjet

    timberjet Master of the Pit

    That looks great. I am not afraid! I would try it just like that.
     
  17. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Very Nice!! Well done.
     
  18. Nice Job, Looks Really Good

    Gary
     
  19. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Nice job, that looks excellent ![​IMG]
     
  20. elginplowboy

    elginplowboy Meat Mopper

    Looks fantastic, man I gotta try this. Guess I better get to work on the dry cure cabinet. Congrats.
     

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