Here we go... the Basturma came out last week and while it was good, I really didn't care for the flavor profile. The Bresaola I can really get into. It was at 66.5 % so I pulled it.
Pulled off the netting and about to remove the collagen sheet. That mold went everywhere when I was cutting the netting.
Here are a shot of both sides before I gave it a bath with a microfiber towel and some cheap black box sauvignon blanc that I keep on the shelf above the sink for medicinal purposes.
And the cut shot. A small amount of dry ring in a few small spots, but I'm perfectly happy with the results. I'm going to vac seal it and let it sit for a while. The pork tenderloins I did evened out quite nicely after a few weeks so much that you can't even see the original dry edge, so I'm sure this will be just fine.
Didn't feel like busting out the slicer so I just hacked off a slice or two for taste testing. A little thick on the cut, but the flavor was nice. Mild, and funky from the mold. I can't say for sure if any one flavor stood out. Next time I'll try it again before cocktail hour with a clean palette and pass judgement.
This turned out far better than my previous refrigerator bresaola in the umai bag and it's telling me that the chamber while not perfect is capable of getting the job done. I'm going to go ahead and try my hand at some salami next. Thanks for looking!
Pulled off the netting and about to remove the collagen sheet. That mold went everywhere when I was cutting the netting.
Here are a shot of both sides before I gave it a bath with a microfiber towel and some cheap black box sauvignon blanc that I keep on the shelf above the sink for medicinal purposes.
And the cut shot. A small amount of dry ring in a few small spots, but I'm perfectly happy with the results. I'm going to vac seal it and let it sit for a while. The pork tenderloins I did evened out quite nicely after a few weeks so much that you can't even see the original dry edge, so I'm sure this will be just fine.
Didn't feel like busting out the slicer so I just hacked off a slice or two for taste testing. A little thick on the cut, but the flavor was nice. Mild, and funky from the mold. I can't say for sure if any one flavor stood out. Next time I'll try it again before cocktail hour with a clean palette and pass judgement.
This turned out far better than my previous refrigerator bresaola in the umai bag and it's telling me that the chamber while not perfect is capable of getting the job done. I'm going to go ahead and try my hand at some salami next. Thanks for looking!
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