Tiny Bresaola

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Meat Mopper
Original poster
Nov 14, 2013
292
63
St Albert, AB
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


 
looks great, nice job A pork loin is also great this way, paprika in place of juniper Barrie's, a Little smoky, called Loma
 
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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