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#3404381 - 10/16/13 12:42 AM My first shot at Bresaola
BamaProud
12 Point


Registered: 04/03/11
Posts: 7048
Loc: Shelby County, TN

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I started with a 2.5 pound cut of bottom Round. After trimming thoroughly, it was right at 2 pounds. Cut in half I had two 1 pound pieces. It probably wasn't the best cut for the purpose but I am purely experimenting and wanted to keep cost down.


With cost in mind I just used spices I had on hand Kosher Salt, Penzeys Bicentennial Rub, Smoked Paprika, Red pepper flake, Coarse ground black pepper, and Dark Brown Sugar and Insta Cure #2:





Salted and wrapped individually they will sit for 7 days at 46 degrees in my curing chamber:


100 dollar Craigslist Dual climate controlled Wine Fridge. It has built in fans which I hope are adequate to keep the air circulating around the meat.


If satisfied with the results I plan to cure some Deer tenderloins this Fall/Winter. I'll think more about spice and seasoning when that time comes. If the airflow is inadequate, I have a 14 cubic foot Fermenting Chamber I use for brewing that I could easily rig up a fan in. It could also be used for large cuts of meat if I ever want to go big.

Thanks Poser for this post/advise that got me getting started. http://www.tndeer.com/tndeertalk/ubbthreads.php?ubb=showflat&Number=3384081&page=1#Post3384081
Its something I have always wanted to try. I also found this reference useful http://www.theguardian.com/lifeandstyle/wordofmouth/2011/may/11/how-to-make-bresaola

I will post my progress/results over he next few weeks.


Edited by BamaProud (10/16/13 01:01 AM)
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#3404439 - 10/16/13 05:20 AM Re: My first shot at Bresaola [Re: BamaProud]
Inkstainz
14 Point


Registered: 08/23/12
Posts: 7694
Loc: Memphis, Tennessee

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That's a heck of a Craigslist find
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#3404620 - 10/16/13 08:32 AM Re: My first shot at Bresaola [Re: Inkstainz]
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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13154
Loc: Tennessee

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That wine refrigerator was definitely a score. As long as you have some airflow, it should work fine, plus you have control over the humidity.
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#3404752 - 10/16/13 09:40 AM Re: My first shot at Bresaola [Re: Poser]
Deck78
6 Point


Registered: 10/07/10
Posts: 750
Loc: hipster hollow

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that is a great craiglist find right there! good luck on your bresola
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#3404946 - 10/16/13 11:54 AM Re: My first shot at Bresaola [Re: Deck78]
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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13154
Loc: Tennessee

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If the lights tend to stay on in the room with that wine fridge, you should blackout the windows. You could just put cardboard over them. Light exposure, particulary fluorescent, will make fat go rancid.

And, by the way, I fully expect first right of refusal if you decide to sell that fridge \:\)
_________________________
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.

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#3404968 - 10/16/13 12:08 PM Re: My first shot at Bresaola [Re: Poser]
BamaProud
12 Point


Registered: 04/03/11
Posts: 7048
Loc: Shelby County, TN

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Good to know. I had the internal lights on in the fridge to keep an eye on the meat.



Lights are now off and I put brown paper over the glass.

edited...oh the piece of paper on the thread was to see how much air-flow I have. It moves back and forth about 1/2 to 3/4 inch.


Edited by BamaProud (10/16/13 12:10 PM)
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Save the Little ones for the Little Ones.
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#3413662 - 10/22/13 11:47 AM Re: My first shot at Bresaola [Re: BamaProud]
BamaProud
12 Point


Registered: 04/03/11
Posts: 7048
Loc: Shelby County, TN

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Meat is hanging. Need to work on my knots/tying ...but it'll-doo.







I put a 22oz Autumn Ale homebrew in there to keep it company for the next 7 weeks. \:\)


Edited by BamaProud (10/22/13 11:51 AM)
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Save the Little ones for the Little Ones.
Wine-Down Brewing and Winemaking

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#3413736 - 10/22/13 01:04 PM Re: My first shot at Bresaola [Re: BamaProud]
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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13154
Loc: Tennessee

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Nice! I had a long conversation with 2 charcuterie experts last night that went well into the early morning hours. I described some of the problems I have encountered and they said that they strongly advise using fresh (unfrozen) meat as much as possible for charcuterie since the moisture loss of freezing and thawing can cause some problems. Makes sense, I suppose.
_________________________
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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#3413757 - 10/22/13 01:17 PM Re: My first shot at Bresaola [Re: Poser]
BamaProud
12 Point


Registered: 04/03/11
Posts: 7048
Loc: Shelby County, TN

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Makes perfect sense. Freezing berries prior to crushing yields more juice(for wine making). I am sue the same thing that happens to vegetation cell walls happens to protein.

I hope to have fresh meat soon. Muuwhahaha (Evil grin, scratching my trigger finger)



Edited by BamaProud (10/22/13 01:20 PM)
_________________________
Save the Little ones for the Little Ones.
Wine-Down Brewing and Winemaking

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#3413760 - 10/22/13 01:20 PM Re: My first shot at Bresaola [Re: BamaProud]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13154
Loc: Tennessee

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 Originally Posted By: BamaProud
I hope to have fresh meat soon. Muuwhahaha (Evil grin, scratching my trigger finger)



Me, too
_________________________
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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