Just pulled this out on Friday. This is the bresaola from the May post. As you can tell it is pretty well done. Tastes great, texture if very good as well. As stated in the title of this post, just beefy goodness. Simple.
Bresaola is typically an eye round of beef. I cured this with fresh sage, juniper, nutmeg, salt, pepper, dextrose and cure #2. It was cased in a 90mm collagen casing, then fermented for 48 hours @ 70 degrees.
Oh man that looks good!
ReplyDeleteI really need to get my curing area set up properly so I can try my hand at some of these!
If you can find it, try Cecina de Leon, similar to Bresaola. From central Spain.
ReplyDeleteWow. I just researched Cecina de Leon. Nevermind find it, that just skyrocketed to the top of my "to do" list. Thank you, Adrian.
ReplyDeleteNow that Bresaola looks awesome!
ReplyDeleteI would advise against the Celine Dion; much too lean.
ReplyDeleteI just stumbled on this post while googling for beef-based charcuterie recipes. This looks fantastic! What kind of beef is this? How did you make it?
ReplyDeleteBresaola is typically an eye round of beef. I cured this with fresh sage, juniper, nutmeg, salt, pepper, dextrose and cure #2. It was cased in a 90mm collagen casing, then fermented for 48 hours @ 70 degrees.
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