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Breseaola and Spanish Chorizo

cpanderson

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So I have been lurking and reading and lurking and reading and reading and at some point I started curing... so after a few months of waiting, here are some of the fruits of my labor. I haven't gone full fermenting/curing yet, so I have been using Umai bags.... but here are some pics of the products so far... everyone I know thinks I'm a mad scientist, but I know that I am just a noob...
 

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pc farmer

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All looks good. Some case hardening thou.
 

cpanderson

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I agree... the mouthfeel wasn't consistent... tougher on the outside, tender in the middle... I got excited and sliced up some for the weekend but the rest is going in vac to EQ... will have to see how to tweak the fridge with Umai
 

pc farmer

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The vac seal rest will help alot
 

SmokinAl

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They both look pretty darn good to me Brad!
Especially the chorizo.
As Adam said vac packing the bresaola for a couple of weeks & leaving it in the fridge will pull some of the moisture from the middle & redistribute it to the outside.
It really makes quite a big difference.
Al
 

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