Smokin-It User Forum!
Recipes => Charcuterie => Topic started by: Walt on November 29, 2014, 06:29:24 PM
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Decided to do some some meat candy. Following is adapted from the recipe from the UMAI drybag site for Bresaola:
2lb 7oz venison roast
Kosher salt (3% of meat weight) 30g or 3 tbsp
Sugar 23g or 2 tbsp
instacure#2 (.25% of meat by weight) 2g or 1/2 tsp
Black Pepper 4g or 2 tsp
Dried rosemary 5g or 2 tsp
Dried thyme 5g or 2 tsp
Juniper berries 4
I used a mortar to grind the berries & herbs. Then combined all spices and thoroughly mixed. Massaged entire mixture into roast & then tied the roast up. Put in to vacbag for next 2 weeks. Will then remove, rinse, dry and put into an UMAI drysteak bag for 4 to 6 weeks. Lookig for a 35 - 40 reduction by weight from the ageing process.
No liquid added but you can see the juices being pulled out from the dry brine.
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Walt, never heard of that before. Can't wait to see how it turns out.
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Can't wait to see the results, Walt! Cutting-edge, as usual!! ;D
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Looks good Walt, excellent example of notes. For those thinking about getting into curing; you have to keep detailed notes.
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Thanks Brian. I find a black sharpie works great for notes on the drybag or vacbag edges. They can't be lost & tell you everything you need @ quick glance. The Bresaola should be ready for Valentine's Day. I think I will do a something with a pork butt soon.
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Yesterday was 2 weeks in the dry cure. Today I opened, washed, dried & repackaged in a small UMAI vacbag. Will need it to drop one pound (40%) from evaporative weight loss. Should be ready in 4-8 weeks
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Very cool, Walt! Can't wait to see the results!
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Do as you wish Wlalt but you should be fine at 33% weight loss.
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Today I decided to to open her up. Final weight was 1lb 7oz. A total loss of 1lb. Tomorrow would have been 6 weeks of dry ageing following the 2 weeks in the cure. The meat is rich, tender & full of flavor. Much like a very elevated jerky with more moisture. I have saved a few more small roasts from my most recent deer in case i wanted to do more. That was a good move!
The first photo you can see the white lines throughout the meat. That is the twine I used to help its form. 2nd photo, twine removed. 3rd photo, the goodies.
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Looks great. I recommend some tangy goat cheese cut with honey and some crusty bread. We found the sweet and tang of the honey and cheese go great with the salty venison.
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Nice Job, Walt! Looks very good! :P
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Wow! Looks good Walt! I'll bet it makes some tasty snacks.
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Took Brians advice, I had some lamb cheese (very mild and creamy, given to me by the chef @ Blackberry Farms in TN during a recent hunt in AL), Spread some on a nice cracker with a shot of honey & a piece of the salty goodness. My wife loved it, as did I. The chef also supplied me with pickled turnips as well as bread & butter pickles & an apple / onion jam and a few other goodies. It all worked wonderfully together.
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Must.....get.....slobber.....off....of.....keyboard..... ;D
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Began cureing another 3lbs of venison breasola yesterday. Tax day it will be ready. This is how I mitigate the uncomfortable feeling of being molested by Uncle Sam. Make sure I have a nice ripe prize ready that day.
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Guess that's the definition of "the good with the bad," Walt! ;)
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This batch cured for 3 weeks. Cold-smoked one roast. Rubbed one down with toasted & freshly course ground black pepper & the cold-smoked roast received the pepper as well as some paprika. In the drybag for 4 to 6 weeks.
1st pic venison roast (Breasola) & pork tenderloin (Loma) after dry cure & cold smoke,
2nd pic venison roast ageing in course black pepper & paprika
3rd pic venison roast ageing in course ground black pepper