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#3384081 - 10/02/13 08:21 AM Venison Bresaola: start to finish
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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13547
Loc: Tennessee

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Back in August, BuckWild's freezer crashed on him and he stored the contents at my place. Some of the meat had already thawed so I went on a bender with some Charcuterie experimentations. Most of them came out exceptionally well, others failed miserably.

Charcuterie is a really interesting thing. Most of the time with meat, you think in terms of days. Cooked or uncooked, you have anywhere from 3 to possibly 10 days worth of meat before it becomes inedible. Through ancient and rather simple processes of preservation using salt and airflow, the shelf life of meat can be extended indefinitely. It is sort of an "afterlife" for meat, if you will.


For the salting stage, I took two one pound pieces of backstrap and coated them each with a mixture of whole black peppercorns, sea salt, brown sugar, coriander seed, juniper berries and cure #2. This is a simple "old world" combination of spices. Cloves are commonly used in these type of ingredient mixtures as well.

The salted cuts of meat were placed in a airtight bag and then in the refrigerator for 7 days, turning the bag once a day.

Following the salting stage, the meat was rinsed off and then patted dry. I then wrapped them in cheesecloth, weighed and tagged each cut of meat and hung them in the curing fridge for 7 weeks.


Upon removal and weighing, the backstraps had shed 30% of their weight. There was some cheesecloth stuck to the meat, but this was easily removed by rubbing with bit of red wine.



You can see that the internal texture is smooth as glass. The meat has a deep, rich, complex flavor. For bresaola, generally, you serve the meat cut in razor thin slices with a spicy mustard. Apples or pears and a cheese plate would also go well with it. They are stored in the fridge wrapped in a butcher paper.
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#3384421 - 10/02/13 11:43 AM Re: Venison Bresaola: start to finish [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9856
Loc: Memphis

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Very nice!
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#3384738 - 10/02/13 02:54 PM Re: Venison Bresaola: start to finish [Re: TAFKAP]
jb3
10 Point


Registered: 02/23/09
Posts: 4285
Loc: Burns, TN

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ziplock and mail it to me
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#3384861 - 10/02/13 04:09 PM Re: Venison Bresaola: start to finish [Re: jb3]
BamaProud
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Registered: 04/03/11
Posts: 7326
Loc: Shelby County, TN

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That looks simple enough. I am definitely going to try that as soon as I get my hands on a deer.
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#3384903 - 10/02/13 04:32 PM Re: Venison Bresaola: start to finish [Re: BamaProud]
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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13547
Loc: Tennessee

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 Originally Posted By: BamaProud
That looks simple enough. I am definitely going to try that as soon as I get my hands on a deer.


Here is the actual recipe for the salt/spice stage: http://gocarnivore.com/2013/10/02/venison-bresaola/

Its fairly important to have the correct, or close to the correct, salt to meat ratio, however, you can also just wing it with your portions and even through in other flavors, too. This is a good, simple starting point.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3384950 - 10/02/13 04:59 PM Re: Venison Bresaola: start to finish [Re: Poser]
BamaProud
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Registered: 04/03/11
Posts: 7326
Loc: Shelby County, TN

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 Originally Posted By: Poser
This is a good, simple starting point.


Excellent, exactly what I have been looking for. Now I just need a deer. Or maybe I'll try it on a piece of Beef first.

Thanks for the link.
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Save the Little ones for the Little Ones.
Wine-Down Brewing and Winemaking

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#3384953 - 10/02/13 05:02 PM Re: Venison Bresaola: start to finish [Re: BamaProud]
TX300mag
Pea Picker
14 Point


Registered: 11/10/02
Posts: 8968
Loc: Crosby, TX

happy Online
Thank you, Poser. Gonna add this to my list.
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#3385303 - 10/02/13 08:40 PM Re: Venison Bresaola: start to finish [Re: TX300mag]
BamaProud
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Registered: 04/03/11
Posts: 7326
Loc: Shelby County, TN

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Where do you buy your Cure? I see it sold by the pound in a few places...online but I don't plan on curing a Brontosaurus.
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Save the Little ones for the Little Ones.
Wine-Down Brewing and Winemaking

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#3385311 - 10/02/13 08:43 PM Re: Venison Bresaola: start to finish [Re: BamaProud]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13547
Loc: Tennessee

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 Originally Posted By: BamaProud
Where do you buy your Cure? I see it sold by the pound in a few places...online but I don't plan on curing a Brontosaurus.


I order it as well as casings from Butcher and Packer Supply. You can get LEM brand Cure #1 at bass Pro, but it's not a good price at all.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3385326 - 10/02/13 08:48 PM Re: Venison Bresaola: start to finish [Re: Poser]
redblood
16 Point


Registered: 01/22/06
Posts: 15381
Loc: Lewisburg

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is that..........(gump).........



raw?
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