Bresaola Time

[BGKYSmoker]

Doing a small cut today.

My dry items.

bmix.jpg

• BGKYSmoker
• Dec 28, 2016

I put all the dry into my spice mill and made fine.

bmixm.jpg

• BGKYSmoker
• Dec 28, 2016

Use 1/2 the dry, rub all into the meat. Save the other half of the dry for next application.

bmix1.jpg

• BGKYSmoker
• Dec 28, 2016

I'm going with a 4 day vac cure. After i will apply the other half the mix and re seal for 4 more days.

bmix2.jpg

• BGKYSmoker
• Dec 28, 2016

bmix3.jpg

• BGKYSmoker
• Dec 28, 2016

Now into the fridge.

bmix4.jpg

• BGKYSmoker
• Dec 28, 2016

 

[atomicsmoke]

Looks good . Umai bag curing?

 

[BGKYSmoker]

Looks good . Umai bag curing?

VacMaster bags for the cure times.

 

[crankybuzzard]

VacMaster bags for the cure times.

What the next process after the 8 days?

Or are you going to keep us in suspense? :biggrin:

 

[atomicsmoke]

I meant the drying stage.

 

[BGKYSmoker]

What the next process after the 8 days?

Or are you going to keep us in suspense?

Yes

 

[BGKYSmoker]

I meant the drying stage.

Not sure yet. I have some netting that been caling my name.

 

[SmokinAl]

I'm in!

Al

 

[dirtsailor2003]

Is it done yet?

 

[tropics]

I like this post I'll be back before it is done LOL

Richie

 

[BGKYSmoker]

What the next process after the 8 days?

Or are you going to keep us in suspense?

Dont know.

Undecided on the UMAi or just hang it.

 

[JckDanls 07]

:popcorn

 

[BGKYSmoker]

Bresaola day 4 in the vac cure.

bresvac.jpg

• BGKYSmoker
• Jan 1, 2017

Drain let dry some and apply the second round.

bresdran.jpg

• BGKYSmoker
• Jan 1, 2017

bres2apply.jpg

• BGKYSmoker
• Jan 1, 2017

bres2apply1.jpg

• BGKYSmoker
• Jan 1, 2017

Vac seal and 3 more days.

bres2vac2.jpg

• BGKYSmoker
• Jan 1, 2017

 

[smokin monkey]

Yep, I'AM in on this one as well!

 

[BGKYSmoker]

Ok

Rinse all the cure spice rub off. Now on rack to dry at room temp for 4 hours.

Dont know yet if im going traditional or UMAi.

brezola.jpg

• BGKYSmoker
• Jan 3, 2017

 

[crankybuzzard]

 
Ok

Rinse all the cure spice rub off. Now on rack to dry at room temp for 4 hours.

Dont know yet if im going traditional or UMAi.

brezola.jpg

• BGKYSmoker
• Jan 3, 2017

I would be interested to see how close the comparison is with traditional vs UMAi.  Take good notes!

 

[BGKYSmoker]

Well i thought i had protein lined fibrous casings.

In the UMAi bag.

Rinsed air dried, dusted with black pepper tied and into the UMAi.

brezola2.jpg

• BGKYSmoker
• Jan 3, 2017

brezola3.jpg

• BGKYSmoker
• Jan 3, 2017

brezola5.jpg

• BGKYSmoker
• Jan 3, 2017

 

[birdman080]

Interesting

 

[hoity toit]

 
I would be interested to see how close the comparison is with traditional vs UMAi.  Take good notes

Oh man, I'm in on this one as well. This dry cure stuff has me fascinated. This is the kind of information that has to be passed down  to the next generation so they can learn the art. I wish I had 1/2 the knowledge some of you guys have. I don't know anything about the UMAi bags, I'll have to read up on them.

HT

 

[BGKYSmoker]

Still needs more fridge time. Down from 875gr to 702gr.

Yes the UMAi bag will pull away from the meat, just let it do its thing.

brumai4.jpg

• BGKYSmoker
• Jan 18, 2017