Hatch Chili Bresaola

[LoydB]

Four weeks in the cure, five weeks in the drying chamber, pulled at 46%, vac sealed to rest. It's the perfect amount of spicy.

 

[LoydB]

 

[tbern]

looks very good!! thanks for sharing!

 

[SmokinAl]

That looks killer good!
Beautiful color, and I like spicy too!
Al

 

[flatbroke]

Nice Job

 

[indaswamp]

Beautiful! Congrats on the carousel ride...definitely worthy!
And thanks to the Admin for selecting it and giving the dry cure guys some love.

 

[rjob]

That looks great. Like your roasting basket!

 

[CTXSmokeLover]

I'm drooling here. That looks so good. I love anything with Hatch chiles. Thanks for sharing

 

[tx smoker]

Man oh man that looks good. I'd be all over that and make quick work out of it disappearing The color on that is nothing short of amazing. Very nice job.,

Robert

 

[DRKsmoking]

Just amazing thanks for sharing

You guys that cure this way are just great, and patient,

David

 

[Sven Svensson]

That looks amazing and it’s on my long list of cured meat to make. Very nice work!

 

[LoydB]

looks very good!! thanks for sharing!

Thank you!

That looks killer good!
Beautiful color, and I like spicy too!
Al

Thanks! It's not crazy spicy, just the perfect afterburn.

Nice Job

Thank you!

Beautiful! Congrats on the carousel ride...definitely worthy!
And thanks to the Admin for selecting it and giving the dry cure guys some love.

Thanks! Take good photos, get featured, seems to be the way.

That looks great. Like your roasting basket!

Thanks! A rotisserie should be sold as standard equipment with every komodo-style grill, I use it more than the actual grate on my BGE.

I'm drooling here. That looks so good. I love anything with Hatch chiles. Thanks for sharing

Thanks!

Man oh man that looks good. I'd be all over that and make quick work out of it disappearing The color on that is nothing short of amazing. Very nice job.,

Robert

Thank you!

Just amazing thanks for sharing

You guys that cure this way are just great, and patient,

Thanks! Curing whole muscles like this is crazy easy, and can be done in an Umai bag in the fridge if you don't want to set up a drying chamber.

That looks amazing and it’s on my long list of cured meat to make. Very nice work!

Thank you! You'll enjoy it, and it's really easy to do.

 

[indaswamp]

Thanks! Take good photos, get featured, seems to be the way.

Well....I suck at photography! LOL!!! But they throw me a bone every now and then....

 

[LoydB]

Well....I suck at photography! LOL!!! But they throw me a bone every now and then....

Just by sheer volume, you're bound to get lucky :)

 

[Dave in AZ]

Really nice looking.

 

[Hijack73]

Laws Loyd, just vac me up in them chilis when I pass and I'll rest happy for eternity.

Looks good. Between you and Inda, you make us regular meat burners look like regular old fry cooks with yer fancy germs n whatnot.

I'm not much on most charcuterie (outside of bacon and corned beef - if you can even call that charcuterie) but this looks like something I would really enjoy tasting.

 

[uncle eddie]

That looks fantastic! I wish I could have a sample!

 

[LoydB]

Really nice looking.

Thank you!

I'm not much on most charcuterie (outside of bacon and corned beef - if you can even call that charcuterie) but this looks like something I would really enjoy tasting.

Curing whole muscles like this is crazy easy, and can be done with Umai bags in a regular fridge. Try it out! Bresaola and Lomo are the gateway meats...

That looks fantastic! I wish I could have a sample!

Thanks! If you're anywhere near Austin...

 

[indaswamp]

Curing whole muscles like this is crazy easy, and can be done with Umai bags in a regular fridge.

Agreed....I always say salumi before salami when you are just starting out.

Bresaola and Lomo are the gateway meats...

LOL! Great phrase! LOL!

 

[Buckeyedude]

Looks outstanding! Thumbs up!