Bresaola di Cervo..

[sam3]

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

Cleaned and trimmed real well.

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• sam3
• Feb 18, 2015

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.

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• sam3
• Feb 18, 2015

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

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• sam3
• Feb 18, 2015

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• sam3
• Feb 18, 2015

 

[sam3]

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

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• sam3
• Feb 18, 2015

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• sam3
• Feb 18, 2015

I sliced this as thin as I could by hand.

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• sam3
• Feb 18, 2015

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• sam3
• Feb 18, 2015

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• sam3
• Feb 18, 2015

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.

 

[daveomak]

That stuff looks awesome.... ...Thumbs Up

 

[atomicsmoke]

Beautiful and I imagine delicious. Great work.

 

[diggingdogfarm]

Nice job Sam!!! :smile:

 

[reinhard]

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

 

[hoity toit]

Magnificent job. They turned out really nice.

 

[ron forst]

so that white stuff I think is mold?

 

[daveomak]

so that white stuff I think is mold?

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...

 

[atomicsmoke]

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

 

[wolfman1955]

Those look very nice!! A job well done!
Keep Smokin!!!
Wolf

 

[ron forst]

still would give me the willies eating something like that

 

[atomicsmoke]

still would give me the willies eating something like that

Do you eat brie cheese, or blue cheese?

 

[ron forst]

I eat brie but cut all the "rhind" off

 

[atomicsmoke]

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

 

[timberjet]

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

 

[foamheart]

Very Nice!! Well done.

 

[gary s]

Nice Job, Looks Really Good

Gary

 

[crazymoon]

Nice job, that looks excellent !

 

[elginplowboy]

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