Bresaola

Discussion in 'Curing' started by nepas, Feb 27, 2013.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I been seeing lots of nice dry cure going on so im doing one.

    Italian Beef Bresaola.

    3.5 lbs before trim.


    Tad over 3.24 lbs after trim


    Got my dry items ready for the spice mill. THIS RECIPE USES CURE #2

    Kosher salt

    Sugar

    Juniper Berries

    Black pepper

    Thyme

    Rosemary

    CURE #2


    After the spice mill.


    Place beef in a container and rub the mix all over real good.

    Cover and fridge for 7 days.


    BBL
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looking good, can't wait to see the final sliced shots. Bresaola is high on my list of things to try!
     
  3. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]  I brought the big popcorn since we are going to have a bit of a wait!  Looks yummmmmmy.....
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    nepas, What cut of beef you using ??  I can't recall seeing one of those...  
     
  5. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Dave

    Trimmed eye round.
     
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Looks like it's from a Wagyu beef with all the fat..
     
  7. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Looks good nepas,  Will it be done in seven days or will you age it longer? How do you intend to cook it?

    Tom
     
  8. xutfuzzy

    xutfuzzy Meat Mopper OTBS Member

    Looks good!  My first bresaola turned out amazing, and pushed me over the edge to finally building my curing chamber.  Keep us updated!
     
  9. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    after the 7 days in the fridge i will rinse the rub off pat it dry , tie then dry cure for 30-40 days. This wont get smoked or cooked.
     
  10. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    At what temperature will it cure/age?
     
  11. squirrel

    squirrel Master of the Pit OTBS Member

    I can't wait to see the finished product. I want to get in to the dry curing, but need a chamber. So, until then I'll have to live through you guys!![​IMG]
     
  12. zahlgren

    zahlgren Smoking Fanatic

    [​IMG]
     
  13. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    If i can do this in my RV without a dry cure fridge, Anyone can do it without. Its not that hard.
     
  14. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Day 5.

     
  15. kathrynn

    kathrynn Smoking Guru OTBS Member

    getting pretty!!!!  [​IMG]
     
  16. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Are you draining the liquid off, and if so how often?
     
  17. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    No not drawing the liquid off. It has cure and the rub in it. I just flip the eye in the container everyday.
     
  18. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Yup its getting there.

    Kat

    These look familiar. I have 3 good friend in the Huntsville area Rocket City. Find a Star Market and get some gunpowder seasoning.

     
  19. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Well im jumping the gun by 1 day

    Got the Bresaola out.


    Rinsed and patted dry. Pretty firm eye round now


    Put a tad of black pepper and thyme on it and tied it up


    No in the drybagsteak bag. Should be ready by the NFL Gathering.

     
  20. kathrynn

    kathrynn Smoking Guru OTBS Member

    Looks pretty.....it's very interesting watching from the "sidelines".

    Kat
     

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