Chipotle Adobo Bresaola

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LoydB

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May 31, 2022
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I liked the Adobo teres major I did a couple of months ago enough that I wanted to do a larger eye round with these seasonings.

Puree an entire small can of chipotles in adobo sauce. I used three giant tablespoons of the puree and froze the rest for next time.
2.5% salt
0.25% cure #2
2% cracked black pepper
1% chipotle powder (preferably made from chipotles you smoked yourself)
0.5% garlic powder

Vac sealed and cured for a little over one month, rinsed, and shoved into a 90mm collagen casing that was pricked heavily, and wiped down with Mold 600. Net it up and into the cave.

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LoydB

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May 31, 2022
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Until it hits 40%-45%. I expect 6-8 weeks.
 
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LoydB

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May 31, 2022
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Good start! Interesting flavors...definitely not traditional! But I like it!

When I did it on a smaller muscle it was smoky delicious. I'm going to do a salami around the same flavor profile. I did a fast fermented chorizo awhile ago, maybe use that as the base, but replace paprika with chipotle and poblano powder.

thanks for the info, should make for a awesome christmas time treat!

Just looked at my log, one that was 643 grams raw took exactly two months to break the 40% mark. I err on the side of dry with these, I don't like a spongy middle, so this 987g will probably go closer to Valentines.
 

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