Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > My first shot at Bresaola
Reply
 
Thread Tools
Old 10-16-2013, 06:10 AM   #1
BamaProud
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Location: , Tennessee
Posts: 576
Liked 124 Times on 85 Posts
Likes Given: 133

Default My first shot at Bresaola

I started with a 2.5 pound cut of bottom Round. After trimming thoroughly, it was right at 2 pounds. Cut in half I had two 1 pound pieces. It probably wasn't the best cut for the purpose but I am purely experimenting and wanted to keep cost down.


With cost in mind I just used spices I had on hand Kosher Salt, Penzeys Bicentennial Rub, Smoked Paprika, Red pepper flake, Coarse ground black pepper, and Dark Brown Sugar and Insta Cure #2:





Salted and wrapped individually they will sit for 7 days at 46 degrees in my curing chamber:


100 dollar Craigslist Dual climate controlled Wine Fridge. It has built in fans which I hope are adequate to keep the air circulating around the meat.


If satisfied with the results I plan to cure some Deer tenderloins this Fall/Winter. I'll think more about spice and seasoning when that time comes. If the airflow is inadequate, I have a 14 cubic foot Fermenting Chamber I use for brewing that I could easily rig up a fan in. It could also be used for large cuts of meat if I ever want to go big.

Its something I have always wanted to try. I found this reference useful in getting started http://www.theguardian.com/lifeandst...-make-bresaola

I will post my progress/results over he next few weeks.


__________________
Wine-Down Brewing and Winemaking
Drinking White Zinfandel, Orange Hefeweizen, Apfelwein, Jawbreaker Pale Ale, Brown Ale
Ferm1-Blackberry Merlot Ferm2-Apfelwein
Ferm3 -Apfelwein, Ferm4 -Skeeter Pee, Ferm5 -Jawbreaker Pale Ale
BamaProud is offline
 
Reply With Quote
Old 10-22-2013, 06:25 PM   #2
BamaProud
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Location: , Tennessee
Posts: 576
Liked 124 Times on 85 Posts
Likes Given: 133

Default

Meat is hanging. Need to work on my knots/tying ...but it'll-doo.







I put a 22oz Autumn Ale homebrew in there to keep it company for the next 7 weeks.


__________________
Wine-Down Brewing and Winemaking
Drinking White Zinfandel, Orange Hefeweizen, Apfelwein, Jawbreaker Pale Ale, Brown Ale
Ferm1-Blackberry Merlot Ferm2-Apfelwein
Ferm3 -Apfelwein, Ferm4 -Skeeter Pee, Ferm5 -Jawbreaker Pale Ale
BamaProud is offline
 
Reply With Quote
Old 10-23-2013, 06:05 PM   #3
pickles
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
pickles's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Columbus
Posts: 2,019
Liked 49 Times on 41 Posts
Likes Given: 23

Default

This is awesome! I'm going to give this a shot as soon as my chamber is finished. I plan on using a humidistat and a humidifier to keep the humidity controlled. How will you handle that or are you not concerned?
__________________
Gaptooth Brewhouse
pickles is offline
 
Reply With Quote
Old 10-28-2013, 02:04 PM   #4
BamaProud
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Location: , Tennessee
Posts: 576
Liked 124 Times on 85 Posts
Likes Given: 133

Default

I am not real concerned, A cool moist environment is optimal for curing. If the humidity drops significantly (as weather changes) I might put a bowl of water in the chamber. I am no expert, but from what I read, you can properly cure in a large range of humidity.

Extremely dry air can cause the outside of the meat to harden/dry too quickly preventing the middle from properly drying. Moist air allows the meat to dry evenly throughout.
__________________
Wine-Down Brewing and Winemaking
Drinking White Zinfandel, Orange Hefeweizen, Apfelwein, Jawbreaker Pale Ale, Brown Ale
Ferm1-Blackberry Merlot Ferm2-Apfelwein
Ferm3 -Apfelwein, Ferm4 -Skeeter Pee, Ferm5 -Jawbreaker Pale Ale
BamaProud is offline
 
Reply With Quote
Old 10-31-2013, 05:49 PM   #5
BamaProud
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Location: , Tennessee
Posts: 576
Liked 124 Times on 85 Posts
Likes Given: 133

Default

After just 2 weeks, they have lost about 23% of their weight.
__________________
Wine-Down Brewing and Winemaking
Drinking White Zinfandel, Orange Hefeweizen, Apfelwein, Jawbreaker Pale Ale, Brown Ale
Ferm1-Blackberry Merlot Ferm2-Apfelwein
Ferm3 -Apfelwein, Ferm4 -Skeeter Pee, Ferm5 -Jawbreaker Pale Ale
BamaProud is offline
 
Reply With Quote
Old 11-01-2013, 12:36 AM   #6
pickles
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
pickles's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Columbus
Posts: 2,019
Liked 49 Times on 41 Posts
Likes Given: 23

Default

Pics please!
__________________
Gaptooth Brewhouse
pickles is offline
 
Reply With Quote
Old 11-01-2013, 01:25 PM   #7
BamaProud
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Location: , Tennessee
Posts: 576
Liked 124 Times on 85 Posts
Likes Given: 133

Default

Still looks like this picture...wrapped up and hanging. ...except I drank the Ale



Unless I smell something bad, I'm not touching them until they lose 30% of their original weight.
__________________
Wine-Down Brewing and Winemaking
Drinking White Zinfandel, Orange Hefeweizen, Apfelwein, Jawbreaker Pale Ale, Brown Ale
Ferm1-Blackberry Merlot Ferm2-Apfelwein
Ferm3 -Apfelwein, Ferm4 -Skeeter Pee, Ferm5 -Jawbreaker Pale Ale
BamaProud is offline
 
Reply With Quote
Old 11-19-2013, 10:43 PM   #8
el_kirk
knucklehead
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Lander, Wyoming
Posts: 162
Liked 11 Times on 8 Posts
Likes Given: 5

Default

Any updates?
I hope you've had more than just the one beer since you started this thing!
el_kirk is offline
 
Reply With Quote
Old 11-20-2013, 10:20 AM   #9
BamaProud
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Location: , Tennessee
Posts: 576
Liked 124 Times on 85 Posts
Likes Given: 133

Default

The Bresaola was done late last week. I broke one out for the LSU/Bama game in the company of our LSU neighbors. It was very edible, tender with a nice texture, but nothing fantastic.
Served it with a little olive oil and lemon juice.

After a bit of research I think I used twice the amount of salt I should have. I will give it another try when I get my hands on some fresh deer meat in a couple weeks.
__________________
Wine-Down Brewing and Winemaking
Drinking White Zinfandel, Orange Hefeweizen, Apfelwein, Jawbreaker Pale Ale, Brown Ale
Ferm1-Blackberry Merlot Ferm2-Apfelwein
Ferm3 -Apfelwein, Ferm4 -Skeeter Pee, Ferm5 -Jawbreaker Pale Ale
BamaProud is offline
 
Reply With Quote
Old 11-20-2013, 01:27 PM   #10
pickles
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
pickles's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Columbus
Posts: 2,019
Liked 49 Times on 41 Posts
Likes Given: 23

Default

No pics?


__________________
Gaptooth Brewhouse
pickles is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
First Attempt at Bresaola manoaction Meat Smoking, Curing and Sausage Making 11 02-28-2013 12:53 AM
Flu Shot TxBrew General Chit Chat 130 02-03-2013 09:17 PM
Over shot my OG CMS79 Beginners Beer Brewing Forum 9 01-14-2013 06:22 PM
First shot at CDA itsthewater Recipes/Ingredients 2 01-30-2012 11:02 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS