bresaola
Bresaola Recipe
1300g beef eye of round.
25g (2%) kosher salt
30 g (2.3%), sugar
4g (0.3%) treat 2
5g (0.4%), black pepper
6g (0.46%), chopped fresh rosemary
6g (0.46%) chopped fresh thyme
5 juniper berries
1 beef top housing
Cut the meat of all fat and Silverskin outside.
Grind all the ingredients thoroughly (from juniper berries salt) in a spice grinder to a fine powder is achieved.
Rub half the mixture to cure for the eye of the round, taking care to cover all meat, including the ends. Put in a zip lock bag and refridgerate for 7 days.
Turn the meat every two days, and rub through the bag.
Drain any liquid that may be present and carefully rub the remaining spice.Refrigerate for another 7 days.
Soak the beef in water sump plug pretty cool, with a little 'white vinegar added. Let this soak for about 2 hours, changing the water a couple of times through the process of soaking.
Take the meat from his bag, and thoroughly rinse all care. Let stand at room temperature for a couple of hours on a grid.
Wash the cover under running water. Squeeze as much water as possible from the body.
Stuff the meat to the carcass, the open end by tying a knot bubble (watch the video below to see how).
Tie the knots to use all butchers, leaving a loop at one end to hang from it.
Hang at 55F and 80% humidity for one month - until it has lost 40% of its original weight.
NOTE: I find it prudent to spray the dried beef with a bit 'of water every few days during the first weeks of suspension, if it feels like the body gets too dry. While the drying frame should still feel quite subtle, and not dry. If the body feels slimey then your humidity is too high, and your air flow too low. Correction
If you're wondering how to stuff and tie up a whole muscle cut as dried beef, here's a new video of me to tie a pork loin I recently cared for. The procedure is exactly the same for the Bresaola (cured beef all some version of loin of fact!).
1300g beef eye of round.
25g (2%) kosher salt
30 g (2.3%), sugar
4g (0.3%) treat 2
5g (0.4%), black pepper
6g (0.46%), chopped fresh rosemary
6g (0.46%) chopped fresh thyme
5 juniper berries
1 beef top housing
Cut the meat of all fat and Silverskin outside.
Grind all the ingredients thoroughly (from juniper berries salt) in a spice grinder to a fine powder is achieved.
Rub half the mixture to cure for the eye of the round, taking care to cover all meat, including the ends. Put in a zip lock bag and refridgerate for 7 days.
Turn the meat every two days, and rub through the bag.
Drain any liquid that may be present and carefully rub the remaining spice.Refrigerate for another 7 days.
Soak the beef in water sump plug pretty cool, with a little 'white vinegar added. Let this soak for about 2 hours, changing the water a couple of times through the process of soaking.
Take the meat from his bag, and thoroughly rinse all care. Let stand at room temperature for a couple of hours on a grid.
Wash the cover under running water. Squeeze as much water as possible from the body.
Stuff the meat to the carcass, the open end by tying a knot bubble (watch the video below to see how).
Tie the knots to use all butchers, leaving a loop at one end to hang from it.
Hang at 55F and 80% humidity for one month - until it has lost 40% of its original weight.
NOTE: I find it prudent to spray the dried beef with a bit 'of water every few days during the first weeks of suspension, if it feels like the body gets too dry. While the drying frame should still feel quite subtle, and not dry. If the body feels slimey then your humidity is too high, and your air flow too low. Correction
If you're wondering how to stuff and tie up a whole muscle cut as dried beef, here's a new video of me to tie a pork loin I recently cared for. The procedure is exactly the same for the Bresaola (cured beef all some version of loin of fact!).
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