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 George…).

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.

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