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Old 10-05-2014, 11:13 AM   #1
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Bresaola

Started one about 5 weeks ago, now almost to the third week of air drying, after curing with salt/sugar/herbs in fridge for 2 weeks. It will be ready to try soon. Wish I had taken a picture of it before we started but didn't. Just took a picture and will post in a few minutes from the other computer.

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Old 10-05-2014, 11:53 AM   #2
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What is Bresaola?
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Old 10-05-2014, 12:09 PM   #3
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Spiced, cured, air-dried beef, Italian charcuterie. I used eye of round. Last Tuesday, it had lost 300 grams since I hung it up to dry 2 weeks prior at 55-59 degrees F, 65-70% humidity. You can see how loose the tie job is, it was tight when first done.

Technically, we could cut it tomorrow as that would be minimum time allowable for drying but I think we are going to give it a little longer. I'll weigh it tomorrow and see where we're at though.

First time trying this. Figured this would be something hard to mess up. Next go round will be duck breast prosciutto unless Craig wants to make something.

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Old 10-05-2014, 12:12 PM   #4
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Nice. Sounds like fun....
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Old 10-05-2014, 12:29 PM   #5
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Quote:
Originally Posted by medtran49 View Post
Spiced, cured, air-dried beef, Italian charcuterie. I used eye of round. Last Tuesday, it had lost 300 grams since I hung it up to dry 2 weeks prior at 55-59 degrees F, 65-70% humidity. You can see how loose the tie job is, it was tight when first done.

Technically, we could cut it tomorrow as that would be minimum time allowable for drying but I think we are going to give it a little longer. I'll weigh it tomorrow and see where we're at though.

First time trying this. Figured this would be something hard to mess up. Next go round will be duck breast prosciutto unless Craig wants to make something.
Cool. How are you keeping it at that temp and humidity range?
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Old 10-05-2014, 12:31 PM   #6
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Wine fridge with electronic controls and a plastic container with a whole bunch of salt and water for humidity. Salt prevents mold/bacteria growth in the water. Using a temp/humidity gauge that was part of Craig's X-mas present charcuterie supplies.
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Old 10-05-2014, 12:35 PM   #7
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medtran45, I suggest you to serve breasaola with some flakes of Parmigiano-Reggiano on a plate. If you want you can pour a drizzle of oil on it.
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Old 10-05-2014, 12:41 PM   #8
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That's what we were planning on doing, except with the addition of arugula for the first go round.
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Old 10-05-2014, 12:42 PM   #9
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Wine fridge with electronic controls and a plastic container with a whole bunch of salt and water for humidity. Salt prevents mold/bacteria growth in the water. Using a temp/humidity gauge that was part of Craig's X-mas present charcuterie supplies.
Ooh, now I know what I want for Christmas! May I ask what else was included with gift of supplies? Did you get a book, too? I was looking at this one: http://www.amazon.com/In-The-Charcut.../dp/1607743434

And also Charcuterie and Salumi by Michael Ruhlman with a chef co-author.
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Old 10-05-2014, 12:52 PM   #10
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Ooh, now I know what I want for Christmas! May I ask what else was included with gift of supplies? Did you get a book, too? I was looking at this one: http://www.amazon.com/In-The-Charcut.../dp/1607743434

And also Charcuterie and Salumi by Michael Ruhlman with a chef co-author.
The Charcuterie book by Ruhlman since that was the one most recommended on a curing meat forum, #1 and #2 cures, a couple of different sizes of sausage casings (since we can only get 1 size locally that we've found), some new after-market blades/plates for the KitchenAid that were recommended on the curing forum (which seem to make a big difference grinding/stuffing), and I can't remember what else off top of head. We already had a good scale, which is a must. The one we have is electronic and can weigh either grams or pounds/ounces.
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