Dry cured beef Bresaola

Dry cure from:
200g of coarse salt
200g of sugar or brown sugar( optiona
10g black pepper
5g of Prague Powder 
( we should use 2.5g of Prague powder for 1kg of meet, depending on the temperature where we will cure the meat)
5g of juniper berries roasted and crushed
Mix all in the grinder.

Topside or silverside of beef: around 1kg till 1.700g. Trimmed. 

Trim off all the surface fat and silver skin. Be merciless, it all makes for great stock. Don't try to remove the single vein of silver skin running through the center of the muscle. If you will remove this vein, during the slicing it will fall apart.

Rub the half of the spice mix all around the meat.  Put in seal all in freezer bag.  Keep in the fridge for s week turning around daily. 

Take out after a week. Rub off the spice mix using paper towel. 
Rub the second part of the spice mix, all around.  Keep in the fridge for another week,  turning around daily.

After second week. Remove any remaining cure and pat dry with paper towels. Tie two pieces of string vertically around the meat then tie a series of butchers knots horizontally around and wrap in clean muslin.


Label with date and weight and hang in a cool place, not too dry. 
Check regularly by taking a good deep sniff for unpleasantness and weighing carefully. Your bresaola should be ready after around three weeks when it's lost around 30% of its weight.

I remove the muslin cloth for the last week of drying. If there's a great deal of mold on the surface I wash it off with a clean piece of muslin soaked in vinegar.

During the curing any meet. A chalk-white bloom on the surface is healthy and any spots of slimy or black mold can be spotted and quickly removed with plain vinegar - one good reason for a daily check.





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