Bresaola

Having sorted out my Curing Fridge, it was about time I started air-drying meat in earnest.

Having said, "sorting out my curing fridge", it's taken one further item of equipment to get it working to perfection - a dehumidifier to reduce the humidity of the air going into the fridge. Although room temperature air may seem to be at the correct humidity, the relative humidity increases as the air gets cooler. I searched long and hard for a small dehumidifier to actually put inside the fridge, but none of the small Peltier effect dehumidifiers seem to work below 15°C. The only answer was to reduce the humidity of the room. A lucky buy on eBay (£21 for a nearly new Amcor dehumidifier) has solved the problem.

The first thing I fancied is Bresaola, cured 'raw' beef which is eaten thinly sliced. I've done two pieces of topside, one from my local butcher, and one from the supermarket. The first has been cured using this recipe from Jason Molinari's Blog.

Bresaola Curing

I started this on 3rd June and it will cure for 21 days (or maybe slightly longer as it's a wide piece of meat).

The other has been cured to a recipe by Franco, the owner of Sausagemaking.org

Bresaola Curing

Franco's recipe applies half the cure at the start, and half after 7 days Today I applied the second lot of cure. It will now cure for another 14 days. The only other real difference between the two is that Franco's has garlic powder in the curing mixture.

It will be interesting to see which meat is best - Local or supermarket.


Used tags: ,
These icons link to social bookmarking sites where readers can share and discover new web pages.
  • Del.icio.us
  • Digg
  • email
  • Facebook
  • Google
  • Posterous
  • Reddit
  • Technorati
  • Twitter
  • Yahoo! Bookmarks

There are six comments

Sarah

Looking forward to reading about the results! Had a delicious lunch of bresaola today (at a restaurant) and am trying to source it in London. Any suggestions? Thanks

Sarah, (Email ) - 24-06-’09 21:19
Phil

Hi Sarah – I’m keeping my fingers crossed that it all works OK.
As for suppliers in London – it’s a bit out of my area I’m afraid. Maybe a good deli can help, or Borough Market?

Phil, (Email ) (URL) - 25-06-’09 13:44
Steve

I know this is an old posting, but I couldn’t find anything on which recipe was preferred? Was there much difference in the results?

Steve, - 23-02-’12 13:24
Phil

The only one that worked out was the on cured with Jason’s recipe:

http://www.localfoodheroes.co.uk/?e=512

The demise of the other is here:

http://www.localfoodheroes.co.uk/?e=502

Phil

Phil, (URL) - 23-02-’12 19:33
Gus

As a rule when experimenting, don’t change two variables at the same time (recipe AND source of meat). It will be very difficult to determine what was the cause of your success or failures :-)

Gus, - 12-11-’16 08:20
Phil

That’s sound advice Gus.

Had I been doing a ‘serious’ comparison I would have either bought one piece of meat, cut it in half and used one recipe on each. Or used meat from two sources with one recipe.

Phil, - 12-11-’16 18:39

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

(optional field)
(optional field)

You need to enter the first 3 letters of food in lowercase type for your comment to be allowed


Comment moderation is enabled on this site. This means that your comment will not be visible until it has been approved by an editor.

Remember personal info?
Small print: All html tags except <b> and <i> will be removed from your comment. You can make links by just typing the url or mail-address.