Bresaola

Almost finished with the curing chamber (a post to appear when I get it together) so I thought I would start something that needed it in a week or two and ensure I finish up the project. I saw a nice write-up on: http://curedmeats.blogspot.com/2007/11/bresaola.html and thought I would give it a try. The general gist is to cure the meat for 15-21 days in salt/cure/herbs in the fridge and then put it in a casing and dry it for a month or so (actually it is weight based). Here is my herb rub. The items are based as a fraction of the weight of the meat so you’ll have to adjust it for your own . My scale is not that sensitive so some of the measurements were ‘winged’ a bit.

  • Eye of Round
  • Kosher salt 5%
  • Sugar 1%
  • Black Pepper 0.5%
  • Fresh Rosemary 0.25%
  • Juniper Berries 0.10 %
  • Dry Thyme 0.10 %
  • Cinnamon 0.05%
  • Clove 0.025%
  • Cure #2 (after manufacturers instructions). Mix these up and put aside as you remove ALL the fat and silverskin on the meat. Be vicious about it. I then rubbed the herbs into the meat like I was a high-end masseur(HT to the bro-in-law!). I then put it (and the left over rub) into a vacuume sealed bag and off to the fridge. Starting weight 1505g.

Off to the fridge for a couple of weeks. Make sure to turn it, rub it, love it (and name it Georgeā€¦).

Father, Husband, Brewer, Professor

Middle aged guy trying to keep it all together and figure out how to best navigate the world as it is. Technology geek, practitioner of fermentation sciences, researcher, biologist.