Bresaola

[BGKYSmoker]

I been seeing lots of nice dry cure going on so im doing one.

Italian Beef Bresaola.

3.5 lbs before trim.

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• BGKYSmoker
• Feb 27, 2013

Tad over 3.24 lbs after trim

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• BGKYSmoker
• Feb 27, 2013

Got my dry items ready for the spice mill. THIS RECIPE USES CURE #2

Kosher salt

Sugar

Juniper Berries

Black pepper

Thyme

Rosemary

CURE #2

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• BGKYSmoker
• Feb 27, 2013

After the spice mill.

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• BGKYSmoker
• Feb 27, 2013

Place beef in a container and rub the mix all over real good.

Cover and fridge for 7 days.

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• BGKYSmoker
• Feb 27, 2013

BBL

 

[dirtsailor2003]

Looking good, can't wait to see the final sliced shots. Bresaola is high on my list of things to try!

 

[kathrynn]

 I brought the big popcorn since we are going to have a bit of a wait!  Looks yummmmmmy.....

 

[daveomak]

nepas, What cut of beef you using ??  I can't recall seeing one of those...  

 

[BGKYSmoker]

nepas, What cut of beef you using ??  I can't recall seeing one of those...  

Dave

Trimmed eye round.

 

[daveomak]

Looks like it's from a Wagyu beef with all the fat..

 

[mr t 59874]

Looks good nepas,  Will it be done in seven days or will you age it longer? How do you intend to cook it?

Tom

 

[xutfuzzy]

Looks good!  My first bresaola turned out amazing, and pushed me over the edge to finally building my curing chamber.  Keep us updated!

 

[BGKYSmoker]

Looks good nepas,  Will it be done in seven days or will you age it longer? How do you intend to cook it?

Tom

after the 7 days in the fridge i will rinse the rub off pat it dry , tie then dry cure for 30-40 days. This wont get smoked or cooked.

 

[mr t 59874]

after the 7 days in the fridge i will rinse the rub off pat it dry , tie then dry cure for 30-40 days. This wont get smoked or cooked.

At what temperature will it cure/age?

 

[squirrel]

I can't wait to see the finished product. I want to get in to the dry curing, but need a chamber. So, until then I'll have to live through you guys!!

 

[zahlgren]

 

[BGKYSmoker]

I can't wait to see the finished product. I want to get in to the dry curing, but need a chamber. So, until then I'll have to live through you guys!!

If i can do this in my RV without a dry cure fridge, Anyone can do it without. Its not that hard.

 

[BGKYSmoker]

Day 5.

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• BGKYSmoker
• Mar 4, 2013

 

[kathrynn]

getting pretty!!!! 

 

[dirtsailor2003]

Are you draining the liquid off, and if so how often?

 

[BGKYSmoker]

Are you draining the liquid off, and if so how often?

No not drawing the liquid off. It has cure and the rub in it. I just flip the eye in the container everyday.

 

[BGKYSmoker]

getting pretty!!!! 

Yup its getting there.

Kat

These look familiar. I have 3 good friend in the Huntsville area Rocket City. Find a Star Market and get some gunpowder seasoning.

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• BGKYSmoker
• Mar 4, 2013

 

[BGKYSmoker]

Well im jumping the gun by 1 day

Got the Bresaola out.

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• BGKYSmoker
• Mar 5, 2013

Rinsed and patted dry. Pretty firm eye round now

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• BGKYSmoker
• Mar 5, 2013

Put a tad of black pepper and thyme on it and tied it up

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• BGKYSmoker
• Mar 5, 2013

No in the drybagsteak bag. Should be ready by the NFL Gathering.

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• BGKYSmoker
• Mar 5, 2013

 

[kathrynn]

Looks pretty.....it's very interesting watching from the "sidelines".

Kat