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Old 10-27-2008, 07:22 AM   #1
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Bresaola

Bresaola

Servings: 30
Yield: 2 pounds

Notes: This air dried beef is common in the mountainous regions of northern Italy. A very lean, intensely flavored preparation, it's usually sliced paper thin and drizzled with olive oil and lemon juice. You might also serve it with shaved Parmigiano-Reggiano, some greens, and thin slices of toasted baguette.

Recipe from Charcuterie

2 tablespoons kosher salt
2 tablespoons sugar
3/4 teaspoon insta cure 2
1 1/2 teaspoons fresh ground black pepper
1 tablespoon fresh chopped rosemary, chopped
1 teaspoon fresh thyme
5 berries juniper berries, crushed
3 pounds eye of round, no more then 3 in diam trimmed of fat sinew and silver skin

1. Combine all the spice cure ingredients in a spice or coffee grinder and grind to a fine powder.

2. Rub half the spice cure all over the meat, rubbing it in well. Place in a 2 gallon Ziploc bag or a non reactive container and refrigerate for 7 days, turning it every couple of days

3. Remove the beef from the liquid (discard it) and rub in the remaining spice cure Return to fridge for 7 more days

4. Rinse the beef thoroughly under cold water to remove any remaining spices and pat dry with paper towels. Set on a rack on a backing sheet uncovered at room temp for 2-3 hrs

5. Tie the beef with butchers twine. Hand the meat (ideally at 60F with 60-40% Humidity) for about 3 weeks. The meat should feel firm on the outside and silky smooth when sliced.


Iím going to rub this up and start curing it today
The spice rub

Trimming the Eye of Round



All Rubbed up



See ya in a week
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Old 10-27-2008, 10:43 AM   #2
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Sounds interesting. Looking forward to further posts on this.
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Old 10-27-2008, 07:07 PM   #3
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That will be some good eats!
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Old 10-27-2008, 09:22 PM   #4
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That looks real promising already.

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Old 10-28-2008, 03:53 PM   #5
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Day 1 Starting to get some color and a little bit of liquid in the bag.
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Old 10-28-2008, 09:33 PM   #6
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That looks interesting. I may have to give this a try for the holidays. What is insta cure 2? Is it like tender quick?

Thanks
Chris
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Old 10-29-2008, 07:01 AM   #7
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If you are dry curing you need to use Cure 2 it acts like a time relase
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Swine so fine it's Criminal

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Old 11-02-2008, 09:49 AM   #8
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This is coming along nicely..The color is darkening and there is some moisture in the bag...I will take pics when I overhall the cure on Monday
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I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 11-02-2008, 12:00 PM   #9
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Whit
I have been doing bresaola for years but with more heat, looking forward to see how yours turns out.
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Old 11-02-2008, 02:32 PM   #10
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Jim pass the recipe along...any hints and tips would be helpfull as well.
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Swine so fine it's Criminal

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