The Monster Bresaola - II

The bresaola has now been curing for 21 days. I have taken it out of its cure, washed it briefly, and have strung it for drying. Regrettably, I don't have a casing large enough to fit it, so I am looking at other ways to ensure that it dries evenly, maybe a coating of lard or olive oil.

The bresaola drying on the left

I've also been trying to formulate a recipe for Irish White Pudding. A pudding that seems similar to a West Country Hog's Puddin', and a completely different product from the Scottish one. The problem is that as I've never tasted it I'm reliant on my mate John in Dublin to let me know whether I'm getting anything like the real McCoy! Initial attempts have been hampered by the lack of ingredients lists from commercial products. Now I have these, I've just got to get the ingredients and I'm sure I'll be able to reproduce the recipe.

The efforts so far:

White puddings

Monster Bresaola - Part I


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There are three comments

John Byrne

Phil,
Do you want me to post you a monster casing again? I still have plenty of them.
John

John Byrne, (Email ) - 04-10-’09 19:57
Phil

It’s kind of you to offer John – but it was too big even for one of those!

Phil, (Email ) (URL) - 04-10-’09 20:17
John Byrne

No Worries

John Byrne, (Email ) - 04-10-’09 21:01

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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