vennsolla

[pc farmer]

Venison loin, tail end cured as bressola. Cured in the cure bag, vac sealed for a year. Yeah I forgot bout it. Opened the bag and it smelled great. Rinsed it and netted it. Then mold solution dunk. Hung to dry then in to the chamber. 2 months in the chamber and it was ready to slice.

Dipped in the mold solution.

In my empty chamber. Yes I am fixing this problem.

Mold growth after 4 days. I like it.

Water scrub to get the mold off. Best I could do. Vac sealed for 3 weeks afterwards. Forgot that pic. Just meat vac sealed.

Very flavorful, no caseharding and melts in your mouth. Very happy with this.

 

[bmudd14474]

Cool looks great Adam

 

[chilerelleno]

Damn, I wish I could smell and taste that.

 

[pc farmer]

Cool looks great Adam

Thanks Brian.

Damn, I wish I could smell and taste that.

Its is very good. Do I recommend the cure for a year, no. But the flavor is awesome.

 

[chopsaw]

Looks fantastic . Cured in the vac bag ,,, in the fridge ?

 

[pc farmer]

Looks fantastic . Cured in the vac bag ,,, in the fridge ?

Yes in cure #2 vac sealed in the fridge for a year.

 

[chopsaw]

Nice .

 

[forktender]

That looks amazing!!!
Although not the same method my Sicilian Grandfather use to use. LOL
My Gramps did all the meat curing, winemaking and vegetable growing and my Grandma did pretty much everything else. Man time sure was a lot slower back then, I miss that a lot.

 

[indaswamp]

Cured for year.....bet that was tender!!!

 

[crazymoon]

PCF, Nice job, your venison bressola looks incredible.Load that curing chamber up ! :)

 

[daveomak]

Adam... Nice.... Well I guess that's proof.... Go slow, don't hurry, let the meat take all the time it needs and it will come out perfect.... Very nice job.....
I love it the meat has no case hardening... That's what a quality product looks like.... U-DUN-GUD !!!!!

 

[pc farmer]

Cured for year.....bet that was tender!!!

Thanks

PCF, Nice job, your venison bressola looks incredible.Load that curing chamber up ! :)

I have 3 pieces ready to go in today

Adam... Nice.... Well I guess that's proof.... Go slow, don't hurry, let the meat take all the time it needs and it will come out perfect.... Very nice job.....
I love it the meat has no case hardening... That's what a quality product looks like.... U-DUN-GUD !!!!!

Thanks Dave. I am very pleased with this.

 

[smokin peachey]

Looks good farmer.

 

[flatbroke]

Wow. Looks great. Good job. Strong hug.

 

[smokin peachey]

Wow. Looks great. Good job. Strong hug.

Wow farmer you got a strong hug. I’m always just happy to have a firm handshake. This is over the top brother PC.

 

[pc farmer]

Wow. Looks great. Good job. Strong hug.

Thanks FB but go easy on the hug.

 

[dernektambura]

Never seen this before...Venison after more than a year....amazing....You said you water scrubbed to get rid of mold...You can call me savage but I wouldn't wash it...just scrub mold with white wine....white mold is essentially penicillin and wont harm you...it's majority agreement among charchuterie professionals that white mold is "icing on the cake"...

 

[Rafter H BBQ]

That looks phenomenal my friend!

 

[pc farmer]

Never seen this before...Venison after more than a year....amazing....You said you water scrubbed to get rid of mold...You can call me savage but I wouldn't wash it...just scrub mold with white wine....white mold is essentially penicillin and wont harm you...it's majority agreement among charchuterie professionals that white mold is "icing on the cake"...

Yes a year in the cure bag. 2 months in the chamber. My wife wont eat it if the mold is on it. So I try to please her. Happy wife, happy life.

That looks phenomenal my friend!

Thanks Justin. Get your chamber going.

 

[dernektambura]

Yes a year in the cure bag. 2 months in the chamber. My wife wont eat it if the mold is on it. So I try to please her. Happy wife, happy life.

Honestly, it would take me long time to sample that appetizer piece....first you smell it.. then look at the texture agains sun light...then smell it again.... then pull it to check consistency.... then stick it on tongue, savor it and to let taste buds to talk to me.... sampling would take loooong time my friend...