Bresaola

[indaswamp]

Umai bag inda fridge this time eh??

I'll be watching...

 

[BGKYSmoker]

Umai bag inda fridge this time eh??

I'll be watching...

yeah reg fridge on a rack for airflow

 

[BGKYSmoker]

Bresaola is done

Just about 3 1/2 months.

Taste pretty good.

Now vac seal the slices.

 

[TNJAKE]

Bresaola is done

Just about 3 1/2 months.

View attachment 662648


Taste pretty good.
View attachment 662649


Now vac seal the slices.
View attachment 662650

Looks awesome

 

[chopsaw]

That looks great .

 

[checkdude]

Looks awesome! Don't know if I missed it but what cut of beef dd you use? Would eye of round work? As soon as my batch of Bosnian sudzuk is done would love to get this going. Thank for your post and the inspiration. With so many great ideas here its hard to keep up.lol.

 

[BGKYSmoker]

Yes its eye round.

Trim as much of the silver skin as you can, Inner fat veins you won't be able to do much about. Cure it good for about 2 weeks before you start to dry it. Dont worry if while drying you get some salt crystal build up on the meat.

NOTE: If you get any fuzzy black or red mold on the meat...Toss it.

 

[checkdude]

Yes its eye round.

Trim as much of the silver skin as you can, Inner fat veins you won't be able to do much about. Cure it good for about 2 weeks before you start to dry it. Dont worry if while drying you get some salt crystal build up on the meat.

NOTE: If you get any fuzzy black or red mold on the meat...Toss it.

Thank you. Just ordered some umai bags. Am looking forward to it. Hope to suprise my brother in law who is italian. Darn these thinks take such a long time. Only way to do this is have a continuous production.

 

[Rafter H BBQ]

Very nice Rick… that looks phenomenal!

 

[indaswamp]

Yes indeed! Nicely done!

 

[mr_whipple]

That looks killer. I just put my first one in the umai bag two days ago, and am bagging up a lonzino later today.

 

[BGKYSmoker]

All vac sealed.

 

[crazymoon]

Rick, Nice job, your bresaola looks awesome !

 

[BGKYSmoker]

Thanks.

 

[Hijack73]

Looks righteous. As with most dry cured meats I like it sparingly, it goes from 'damn this is good' for about 3-4 bites to 'man, this is not as good as I thought'. I'd love to have 4 slices of that and a few good olives to munch on right now though!

I'm the same with almost all salami/salumi, though there are a few exceptions.