Bresaola - drying

Things are somewhat 'on hold' because I'm still languishing in the pit others call a bed. It's always this time of year when things go wrong; it's annoying as I should be out there searching for farm producers, reviewing and updating existing ones, and not least making jams and other things from the ingredients that this season supplies.

One thing I couldn't defer was the bresaola (bresaoli/bresaolas?) - they've been in the drying fridge for 4 days and 7 days respectively. They're coming along nicely; the only thing I would have like to have done is 'wash' them with some form of mould culture - either bought, or cultured from cheese mould (the outside of brie).

Bresaola drying

I've put one into a large casing and the other has been wrapped in stockinette; it'll be interesting to see the difference in the way they dry. Surprisingly, the one in the casing has lost weight more quickly so far: mind it's early days yet.

That's it for now - I'll update you on the Lonzino when I'm up next...

...time for bed said Zebedee!


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There are four comments

Scott

Bresaole is the plural of bresaola. They look great, Phil.

Scott, (Email ) (URL) - 05-07-’09 04:34
Phil

Trust it to be the one option I hadn’t thought of. If the finished article’s anything like yours I’ll be really pleased.

Thanks Scott

Phil, (Email ) (URL) - 05-07-’09 14:04
Scott

Maybe keep the humidity between 65-75%. My first bresaola had a dark ring around the outside. Only thing different was humidity may have not been regulated well and was under 70% most of the time.

Scott, (Email ) (URL) - 05-07-’09 15:11
Phil

Thanks, it’s around that at the moment, purely by chance though!

Some sources say that vacuum packing the finished meat for a week or so can ‘even out’ the dark ring – I know some people do this with case hardened salami, so it may be worth a try if it happens. (I hope it doesn’t though!)

Phil, (Email ) (URL) - 05-07-’09 16:12

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

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