Bresaola Della Valtellina Fesa (rump)

[indaswamp]

Went this afternoon and bought the whole beef rump I had been talking about; 14.6# roast. Trimmed the silver skin off and separated the two muscles. The small one will be frozen for a pot roast at the fishing camp later this summer. Took the larger muscle and trimmed it down to 4" diameter so it will fit inside the 4-4.5" beef bung I have on hand.

Trussed and weighed it...2,177kg.

The spice profile...

In the spice grinder with the sea salt to pulverize into a powder...

dry rubbed, into vac bag for 2 weeks. I'll massage it every day for the first 4-5 days.

Will rinse with dry red wine prior to casing when it is finished curing. See you guys in 2 weeks...

 

[indaswamp]

I have been researching Bresaola for a while now. Took me a while to find the actual I.G.P. regulations. Posting them here for reference...

https://www.bresaolavaltellina.it/en/production-regulations/

But the spice profile is missing/unlisted. Took me a while to narrow that down. Bresaola Della Valtellina uses sea salt, Black pepper, garlic, juniper berry, nutmeg, cinnamon, clove, and bay leaf. Rosemary is sometimes used- as a crust with black pepper. I like rosemary so added that in as well. Overall this salumi is very mildly spiced.

 

[indaswamp]

Bresaola Della Valtellina

Per 1Kg. beef

2.7% sea salt
0.04% KCL
0.25% Cure #2
0.2% fresh garlic
0.2% Black pepper
0.1% juniper berry
0.075% nutmeg
0.05% cinnamon
0.05% bay leaf (1-2 leaves)
0.05% rosemary leaf

*Edit to add:
(I forgot to add these spices as they were at the bottom of my notes. I added them after I took the pictures)

0.025% clove spice (3 cloves per Kg.)
0.5% turbinado sugar

All spices ground to very fine powder.

Dry cure 10-15 days, then case, truss and dry 12-18*C/ 75-80%RH to 35-40% weight loss.

 

[indaswamp]

One of the resources I used to decipher the spice profile...

https://www.dopitalianfood.com/en/b.../item/491-bresaola-from-valtellina-p-g-i.html

 

[indaswamp]

Another great resource:
https://www.greatitalianchefs.com/features/bresaola-della-valtellina-valley-salumi-lombardy

 

[LoydB]

That is gonna be a huge bresaola! I just started a new one yesterday as well.

 

[indaswamp]

Thanks Loyd! The regulations state it has to be 1,800 grams or larger so...
Also, it is the perfect size for the casing I have on hand. Larger diameter means slower drying and more flavor creation too.

 

[Simi Kay]

I just enjoyed pizza with my own bresaola this evening it is incredible. I use 2 Guys And A Cooler`s recipe...

 

[indaswamp]

It has been 2 weeks so time to case and truss the Bresaola Della Valtellina.

First, I sliced garlic and put that to soak overnight in some white wine, a Chenin Blanc. Tried to find an Italian semi dry white but no-go locally and I did not want to drive to Baton Rouge. It's a French wine....close enough to what is made in the Vento Region of Italy....it'll work.

The next day, I rinsed the cured Besaola with the garlic infused white wine, then patted dry.

I decided to remove the trussing from the trimmed rump roast as it was not necessary. I needed the meat to expand to fill the casing better.

Cased..

Vertical ropes and the hanging loops, spiral pass and Trussed ready to dry...

I have learned that it is beneficial to do a wide spiral around the piece first (about 3-3 1/2" spacing) and secure it at both ends. This keeps the vertical lines from twisting and keeps enough pressure on the piece so that it will compress to an even diameter. The trick is to wrap the tight spiral in the opposite direction so you are pulling against the first spiral.

Weighed, ready to dry...

I forgot to brush with mold600 so have that soaking and will apply later tonight.

 

[Simi Kay]

Looks very good, very nicely tied up.

 

[indaswamp]

Mold is starting to come on strong...this is at day 6.

 

[mr_whipple]

I was just going to ask how long it should take for the mold to show. I just peeked at my two tenderloins this morning and it too is day 6 and the mold is visible, couldn't see any yesterday.

 

[indaswamp]

At chamber temps. I have found it usually takes a week before it is visible. At higher temps. and slightly higher RH% it will grow faster, but you run the risk of bad molds showing up too...

 

[indaswamp]

Bresaola hit 35% weight loss today....so done.

Slightly firm outer edge... This should not be an issue from now on as I have 2 zone controls for airflow in my new chamber. The flavor and aroma is excellent!