I know I've posted about Bresaola a couple times already. I realize it's not really sexy anymore. However, I found it noteworthy solely based on the result. This is as close to perfection I think that I could get. Looking at the individual thinly cut slices, you can see the slight marbling in the beef. You can also see on the outside that there is absolutely no case hardening and it's overall lovely rosy tint. This is a salumi I make over and over for one simple reason............I like to eat it, and so does everyone else, it's a real crowd pleaser. For entertaining purposes, I slice a bunch like you see in the picture, pile a bunch of pickled artichokes in the middle and drizzle with a really good olive oil. As far as taste, this one is dynamite. What's peculiar about this particular bresaola is that I forgot about it. I put it in to cure, which was sage, rosemary and juniper, along with salt, sugar, pepper and cure #2, of course. Put it in a Ziploc and into the refrigerator. I usually do 14-15 days on bresaole. Well, this one got lost in the shuffle and spent 21 days in the cure. I thought it would be a bit salty, or overwhelmed by juniper. Wrong. I think the juniper may have somehow mellowed, because there is only a slight, pleasant hint of it. The salt content was fine, not salty at all. I think 21 days will be be the new curing time for all bresaole I make. Very pleased with this one as you can tell. I'll be even happier to make it disappear.
Looks great Scott. Like you I keep doing it over and over because it is tasty and fairly easy. My latest, like yours, was the best yet. I also tend to lose things "in the shuffle." But for me it happens after the completion of it. I have a whole piece of my last bresaola that has turned rock hard because it kept getting pushed to the back of the fridge. Too bad too, it was awesome! Nice slices on yours, have a mechanized slicer at home? I just had one loaned to me and can't wait to use it. Keep it up my friend!
ReplyDeleteThat looks fantastic... I would be ever so grateful for a step by step recipe on that. I'm just venturing into dry curing, and don't yet have the experience to try this based on a step a to step k to step z approach.
ReplyDeleteAgain... that looks delicious!
that does sound good and if you dont mind sharing I would love your recipe as well.
ReplyDeleteCharcutier: I do have my own slicer. It doesn't quite do the job, as it was inexpensive. I have a friend who owns a salumeria with a Hobart, so, I use his.
ReplyDeleteliteluvr and Mike: drop me an email through my profile, I'd be happy to help.
Oh, man. That looks absolutely, deliciously, amazing.
ReplyDeletehow long did you hang it and what temp. and humidity I want to try to do it just got back from Italy and the bresaola was amazing
ReplyDeletethanks for any info