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Tiny Bresaola

cdn offroader

Meat Mopper
292
63
Joined Nov 14, 2013
Tried a Bresaola, followed the recipe from Charcutrie(Rhuman and Polcyn) with the addition of cure #2 for the extended hanging. Was very simple and straight forward, trimmed eye of round roast, applied cure and seasoning(salt,sugar,BP,rosemary,thyme,and juniper berries), cured in a ziplock for 7 days, rinsed, dried, coated in more BP, and hung in my meat fridge for a little over 3 weeks. I grew a nice coating of white mold, and had an excellent flavor and was silky smooth to eat.

Enjoy the pics

Sliced thin



And drizzled with olive oil and lemon juice, delicious


 

hognclaw

Newbie
18
10
Joined Jan 3, 2014
That loiks incredible! Been wanting to cure my own meats for some time,think it's tume to make a curing fridge!! Nice job! Wish I could tast it!
 

stovebolt

Smoking Fanatic
807
33
Joined Jul 7, 2010
 That really looks good. I have that book and I haven't read that far yet. I can't seem to find the time. Now I want to read it more than ever.

Chuck
 

bigrub

Fire Starter
69
12
Joined Mar 30, 2012
looks great, nice job A pork loin is also great this way, paprika in place of juniper Barrie's, a Little smoky, called Loma
 

cdn offroader

Meat Mopper
292
63
Joined Nov 14, 2013
looks great, nice job A pork loin is also great this way, paprika in place of juniper Barrie's, a Little smoky, called Loma
Thanks for the idea BigRub, I actually decided to go with a lonzino for the next one. Got it in the cure right now. Came up with a few more to try out along with the Lomo. Karaj(Hungarian cured ham) and a Kassler Ham(similar to CB)
 

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