I cured this bresaola with South Tyrol in mind again. It was cured with fresh rosemary, juniper, fresh garlic, a scant bit of cinnamon and even smaller amount of clove. Where I thought I came up with something unique, it seemed eerily familiar. Then I checked http://curedmeats.blogspot.com/ and discovered it is exactly Jason's cure(minus the thyme.) Anyway, no biggie. Cured this old boy for 12 days. Cased in a 90mm collagen casing. What I did this time, out of deference to Hank(Hunter Angler Gardner Cook)http://www.honest-food.net/blog1/, was neither spray it with M-EK-4 mold spray nor ferment it. As you can see from the picture, it was hung next to the lonzino described in my last post that has become wonderfully moldy. As Hank says, if it wants to get mold on it, it will. If this doesn't work out, I guess Hank's on the hook for a whole eye round. ;)
Tuesday, August 4, 2009
Next Bresaola
I cured this bresaola with South Tyrol in mind again. It was cured with fresh rosemary, juniper, fresh garlic, a scant bit of cinnamon and even smaller amount of clove. Where I thought I came up with something unique, it seemed eerily familiar. Then I checked http://curedmeats.blogspot.com/ and discovered it is exactly Jason's cure(minus the thyme.) Anyway, no biggie. Cured this old boy for 12 days. Cased in a 90mm collagen casing. What I did this time, out of deference to Hank(Hunter Angler Gardner Cook)http://www.honest-food.net/blog1/, was neither spray it with M-EK-4 mold spray nor ferment it. As you can see from the picture, it was hung next to the lonzino described in my last post that has become wonderfully moldy. As Hank says, if it wants to get mold on it, it will. If this doesn't work out, I guess Hank's on the hook for a whole eye round. ;)
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