Tri Tip for Bresaola

[johnyd]

So what do people think, would tri tip make a suitable Bresaola? I've never made it before but keen to give it a shot?

 

[SmokinAl]

Sorry, I don't know what Bresaola is.

 

[africanmeat]

It is usually made out of top round but tri tip will do. just trim it nice .

 

[raptor700]

Sounds good,

Bring on the Qview 

 

[venture]

Round is traditionally used.  Tri tip is a little more marbelled, so I don't know how that would affect the process?  Also, I would note that round would be much cheaper.

Good luck and good smoking.

 

[meateater]

For those that don't know what it it like me. 

http://en.wikipedia.org/wiki/Bresaola

 

[johnyd]

LOLLOL

Well I just defrosted my tri tip and guess what........ its ox heart!

short story long..... we had a 1/2 beast done and the meat was all packaged and frozen, I found two cuts of meat i wasnt familiar with and after reading about tri tip on here I thought thats what this must be. ( and thought I must have an up beat butcher as its not a well known cut here)

So once it was defrosted and I could open it up I knew for sure what it was, I have never bothered with heart before and so decided oh what the hey anyways and have proceeded to remove fat and stuff from it and I will see what it turns out like anyways!

Its a good lean muscle meat at least!!

 

[venture]

Actually heart is a great and tasty meat when handled properly.  Enjoy it.

Good luck and good smoking.

 

[johnyd]

Round is traditionally used.  Tri tip is a little more marbelled, so I don't know how that would affect the process?  Also, I would note that round would be much cheaper.

Good luck and good smoking.

The meat is real cheap when done as a "home kill" beast weighed out at 500 lb so that was 250 a side and we paid $520 for the side, thats a little over $2 a lb. 

From the supermarket its about $5.50 lb for ground beef and $10 to 18 for top grades of steak, So buying it by the animal is a good economic way to go 

 

[jak757]

I think I'd be more excited about the heart than the tri-tip myself.  I saw some in a local shop, if my 8 year old girl wasn't with me making yucky sounds I would have bought it.  Would have to have prepared it when no one was looking!

I know this isn't in the spirit of smoking, or grilling, but I just saw this video by Chris Cosentino on beef heart tartare.  That may be a bit out there -- but I would be willing to give it a try.  Check it out....

http://www.offalgood.com/press/eat-...ail&utm_campaign=Feed:+offalgood+(Offal+Good)

So what did you do with the heart?

 

[sunman76]

..

Bresaola or brisaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round, and is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.

The word comes from the diminutive of Lombard bresada, "braised".  

 not sure if want.....Almost purple lookn and a sweet musty smell.....

 

[johnyd]

I think I'd be more excited about the heart than the tri-tip myself.  I saw some in a local shop, if my 8 year old girl wasn't with me making yucky sounds I would have bought it.  Would have to have prepared it when no one was looking!

I know this isn't in the spirit of smoking, or grilling, but I just saw this video by Chris Cosentino on beef heart tartare.  That may be a bit out there -- but I would be willing to give it a try.  Check it out....

http://www.offalgood.com/press/eat-...ail&utm_campaign=Feed:+offalgood+(Offal+Good)

So what did you do with the heart?

I treated it like top round and its sitting in the fridge for the 1st of 7 days dry cure, remove and add 2nd half of seasoning return to fridge for 7 days then air dry untill........ I reckon it will only need 2 weeks or 3 of air dry as it is about an inch thick right across.

I opened out the 1/2 heart and removed all tendons and fat, so it sits flat like a big 3 lb steak.

We have premium curing conditions at present as its winter here......... 55 to 70 F in my garage and RH of 55% to 70%

So watch this post in about a months time!

 

[storckracer]

Tri Tip is ImHO not the right meat. I make usually out of the Faux Filet. Curing it with KNO3 and special spices dry for a week and another 3 weeks in a curing solution with red wine and curing salt. Then air drying @ 12 degrees and 85 % rH for at least three months. I was in Valtellina last year, talking to some producers there. I have always some in my fridge.
If you need the exact receipe, just pm me.

Cheers from Germany