I don't know if you can see it, but, right in the middle of the picture, there is a good spot of green mold on my bresaola. THIS is exactly why I case my whole muscles and spray them with M-EK-4 spray. I'm baffled how this happened. I hung it less than an inch from my perfectly molded lonzino. My refrigerator is pretty well innoculated with good mold, having sprayed everything with good mold spray. Needless to say, this is the last time I omit spraying the mold spray. Nor will I ever hang naked muscles. I removed the bresaola and cut all the twine off. Then doused it with vinegar/water solution and rehung. I did all this 2 days ago, seems no worse for wear today. Also, as mentioned in my last post regarding this item, Hank is on the hook for 1 whole eye round! :)
my sous chef and i just started curing our first bresaola, we got our eye round from a local farmer, cant wait to see how it turns out! we definatley use this blog for reference, just started our charcuterie program at the restaurant.
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-scott
Nice place. Glad I could be of assistance.
ReplyDeleteScott -
ReplyDeleteCan you talk more about the mold spray? Is that something you bought, bactoferm mixed with water and sprayed, or something else?
Thanks
Bought M-EK-4 from butcher-packer. Diluted in distilled water and sprayed on my collagen casings. I use it for both salami as well. Jason Molinari turned me on to it.
ReplyDeleteI was looking for a spray (kind of like a can of non-stick spray) and didn't realize it was home-diluted culture. Makes more sense now and explains why I couldn't find it.
ReplyDeleteDo you have any experience with those products after the recommended life 6 months in a freezer?
Right now, my mold is 6 months old. It is kept in the freezer. The last time I made a solution, I put it in a spray bottle, that was 2 months ago. I keep the solution in the refrigerator, seems to keep just fine, as evidenced by the current lonzino.
ReplyDeleteI have had successful mold growth on my pancetta, coppa and saucission sec in my wine frig while saving for a larger unit with an external mother and humidifier. The only time that I had a mold problem was when I hung a naked bresaola. The poor thing was eaten alive, almost quite literally.
ReplyDeleteCool blog. Found it while searching for a 'nduja recipe and I will definitely follow in the future.
Thanks for stopping by, Will. Plenty of N'duja resources here as well. Check out the store for the REAL hot pepper from Calabria for N'duja.
ReplyDeleteScott: so, you mix up your mold spray, and leave it in the spray bottle in the 'fridge? How long is it good for in there. I don't like mixing some up, spraying, and then having to dump it. Let me know! Thx, and great page!
ReplyDeleteIn the process of trying to get a handle on the temperature & humidity in my chamber, I had the exterior of my Bresaola harden while the interior was still soft and not fully cured. It tasted ok and so far, no one has gotten sick, so I think its ok, we'd just like to get the cure and texture all the way through the Bresaola.
ReplyDeleteIs there a way to overcome a hardened exterior to aid in curing the interior of the meat? If so, what methods do you recommend for overcoming this obstacle?
thank you