To Make Bresaola

Discussion in 'General Survival and Preparedness' started by Zimmy, May 23, 2019.


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  1. Zimmy

    Zimmy Wait, I'm not ready! Site Supporter++

    I inadvertently defrosted a beef tenderloin. I had just cooked one and wanted to try something different.

    I got to looking around and had trouble finding good beef recipes like you can find for pork.

    I found something called Bresaola. It's an Italian dry cured beef yet seems different from biltong and carne seca. I started the process of making it tonight.

    I'll explain my process as it goes. So far I have trimmed fat on a ~#4 piece of meat and am soaking it overnight in red wine before I dry cure it tomorrow night.
     
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  2. Dunerunner

    Dunerunner Brewery Monkey Moderator

    Sounds interesting... Can't wait for the process. [winkthumb]
     
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  3. runswithdogs

    runswithdogs Monkey+++

    Mmmm Bresaola is yummy(y)
     
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  4. Zimmy

    Zimmy Wait, I'm not ready! Site Supporter++

    Bresaola.


    Trimmed weight 5.5 pounds


    Original cure 26 May 19


    5 grams #2 Prague powder


    200 grams sea salt


    200 grams granulated sugar


    10 grams fresh ground black pepper


    15 grams coriander


    15 grams sage


    15 grams cilantro


    10 grams rosemary


    5 grams fresh ground mustard seeds

    I rubbed half of the cure ingredients on the meat and put it in a Ziploc bag. After pushing out the excess air I put it in the fridge for a week of cure. (Flipping daily)
     
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  5. Zimmy

    Zimmy Wait, I'm not ready! Site Supporter++

    I rendered all the fat that I trimmed off and simmered it slowly until the water was all cooked out.

    I drained off the tallow for experiments in cooking and essential oil salves.

    The meat that came out of the rendering process made a pretty good machaca or carne seca when some adobo seasoning was thrown in. We did the same thing with pork when I was young as a pork preservation process. This will go in scrambled eggs with jalapeno and cheese for breakfast tacos.
     
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  6. Zimmy

    Zimmy Wait, I'm not ready! Site Supporter++

    Today I drained off the liquids that came off the meat, dried it with a towel and added the second half of the cure mixture.

    It'll go back into the fridge for another week, flipping daily.
     
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  7. Dunerunner

    Dunerunner Brewery Monkey Moderator

    [worthless]
     
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  8. Zimmy

    Zimmy Wait, I'm not ready! Site Supporter++

    The Bresaola after addition of the first cure IMG_20190526_104339829.

    The Carne Seca like dried meat

    IMG_20190526_104744637.

    The rendered tallow
    IMG_20190526_104736077.
     
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    Resource

    101 Camping & Outdoor Recipes 2018-08-02

    101 Camping & Outdoor Recipes [img]
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