Bresaola

[bellaru]

I am going to take a run at Bresaola. I picked up a cheap wine chiller on Craigslist and have had it running for a couple days. It seems to hold at 44-47 degrees and 70-75% humidity well with nothing in it. I will sanitize it well with chlorine solution. I have a 4lb trimmed piece of eye of round and found this sight with a calculator. Is the white mold/ bactoferm M600 spray a must? Any help and thoughts on the percentage would be appreciated.
Thanks

 

[bellaru]

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• bellaru
• Jan 23, 2017

 

[pc farmer]

Mold 600 will get the good mold growing and help keep bad molds out. With being a new chamber, I would spray the 600.

I like to take my dry cured meats to 40 % loss. I like the texture better.

 

[BGKYSmoker]

The wine chiller will work but its slower. Is your chiller the electronic cooling one?

Also dont use a fan, to small an area.

 

[bellaru]

This is the chiller. It has two sections with a removable shelf in the middle. It doesn't look like it has a pump or coolant. It has two electronic boards and two fans on the back. I can't find much info about how it works online. I'm guessing my humidity will be high and I'll have to use something to bring it down??

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• bellaru
• Jan 24, 2017

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• bellaru
• Jan 24, 2017

 

[daveomak]

Bellaru, morning....   Usually, after the initial refrigeration step for a week or two, the humidity during the drying stage is up around 80% ....   prevents case hardening, which is bad..     unless I have methods mixed up, which would be par for the course.....

 

[bellaru]

Mold 600 will get the good mold growing and help keep bad molds out. With being a new chamber, I would spray the 600.



I like to take my dry cured meats to 40 % loss. I like the texture better.

I just ordered the M600, so hopefully it arrives on time. Do you spray once in the beginning and that's it? I am also shooting for 40% loss
Thanks

 

[bellaru]

Thanks Daveomak
I've heard because a wine chiller doesn't dry the air like a frost free fridge people have the opposite problem with it being too moist.
We'll see... the adventure is the fun of it.

 

[daveomak]

Oh yeah....   No chiller plate inside that cooler...   Open the door every 6-12 hours or so, until the humidity stabilizes...   

A humidity control plate of saturated "salt" water should suck up the extra humidity....   use distilled water in the salt slurry....

Humidity Chart 1 001.jpg

• daveomak
• Jan 24, 2017

 

[pc farmer]

I just ordered the M600, so hopefully it arrives on time. Do you spray once in the beginning and that's it? I am also shooting for 40% loss
Thanks

You have to get the mold active before you spray it.

1 quart distilled water, 1 teaspoon mold 600 and a pinch of dextrose.  mix and let set in a dark place for 12 hours.

I sprayed once then again about 20 mins later.

 

[bellaru]

Great chart
Thanks Daveomak

Will do
Thanks c farmer

 

[bellaru]

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• bellaru
• Jan 25, 2017

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• bellaru
• Jan 25, 2017

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• bellaru
• Jan 25, 2017

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• bellaru
• Jan 25, 2017

So here it is, trimmed, seasoned and in the fridge to cure for a bit. Going to go 5 days reseason and another 5 before it goes into the curing chamber.
I split it in half hoping for a more consistent and quicker dry time.

 

[bellaru]

All tied up and into the chamber.
739g and 683g for starting weight. I sprayed them with Bactoferm M-600 right before putting them in and then half hour later. Now the long wait...

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• bellaru
• Feb 2, 2017

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• bellaru
• Feb 2, 2017

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• bellaru
• Feb 2, 2017

 

[ab canuck]

Ok I'm watching this one. Can't wait to see how it will turn out. 

 

[pc farmer]

Nice truss job.

The wait shouldn't be that long.   There isn't much fat in them.   Fat looses weight slower then meat.

 

[crankybuzzard]

I'm watching this!

I agree with Adam about the trussing, nice work!

 

[bellaru]

Thanks everyone.

 

[redheelerdog]

Looks good Bellaru, nice score on the wine fridge, looks like its working good. Nice.  

 

[bellaru]

9 days in. First sign of mold yesterday and it's almost doubled today.
Good stuff!

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• bellaru
• Feb 11, 2017

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• bellaru
• Feb 11, 2017

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• bellaru
• Feb 11, 2017

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• bellaru
• Feb 11, 2017

 

[crankybuzzard]

Flavor action in work right there!