Bresaola is done...

[indaswamp]

Out of the chamber @ 35% weight loss...

Rinsed with cold water, Collagen sheet removed, scrubbed with a brush and red wine, then dried off...

The cross cut...

The slice...

Had some with dinner tonight. It was really good!
https://www.smokingmeatforums.com/t...er-veggies-and-bresaola-arugala-salad.308276/

 

[shoebe]

Man O Man that looks great

 

[jcam222]

Man looks rich and delicious!! You da man on these cured sausages for sure.

 

[GATOR240]

Wow, that looks excellent! Big LIKE!

 

[smokerjim]

looks great!

 

[sandyut]

Great color! I can only imagine how great it tastes! Nice work!

 

[SmokinAl]

Looks excellent!
Al

 

[BGKYSmoker]

I will be there soon

Nice

 

[Robert H]

Oh man, that looks f!@$#%g delicious!!! is that an eye round? What spices did you use?

 

[pushok2018]

Fantastic looking bresaola! Big like! Just wondering... was it eye of round?

 

[indaswamp]

I thought I responded to this thread...just now see that I have not. Sorry about that, must have been thinking of a different thread.

Man O Man that looks great

Thnaks shoebe!

Man looks rich and delicious!! You da man on these cured sausages for sure.

Thanks jcam222! Quote I saw recently...
" When Italians put their heart into something the whole world goes yumm."

Wow, that looks excellent! Big LIKE!

Thanks Gator!

looks great!

Thanks Jim!

Great color! I can only imagine how great it tastes! Nice work!

Thanks Sandy! It is really good, but will be much better after a cold nap in the fridge for 6 months!

Looks excellent!
Al

Thanks Al!

I will be there soon

Nice

Thanks Rick!

Oh man, that looks f!@$#%g delicious!!! is that an eye round? What spices did you use?

Thanks Robert! The meat was rump roast I trimmed into cylinders to dry cure.

Fantastic looking bresaola! Big like! Just wondering... was it eye of round?

Thanks pushok!

 

[SCBBQ]

Wow that looks perfect. how long was it in the chamber?

 

[indaswamp]

It was about 3.5" thick. In the chamber for 2 months or so...