Author Topic: Venison Bresaola  (Read 8497 times)

Walt

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Venison Bresaola
« on: November 29, 2014, 06:29:24 PM »
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.
« Last Edit: November 29, 2014, 08:07:59 PM by Walt »
Walt from South East Louisiana
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BedouinBob

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Re: Venison Bresaola
« Reply #1 on: November 29, 2014, 06:46:50 PM »
Walt, never heard of that before. Can't wait to see how it turns out.
Bob - Colorado Springs
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DivotMaker

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Re: Venison Bresaola
« Reply #2 on: November 29, 2014, 10:47:10 PM »
Can't wait to see the results, Walt!  Cutting-edge, as usual!! ;D
Tony from NW Arkansas
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Pork Belly

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Re: Venison Bresaola
« Reply #3 on: November 30, 2014, 01:28:37 AM »
Looks good Walt, excellent example of notes. For those thinking about getting into curing; you have to keep detailed notes.
Brian - Michigan-NRA Life Member
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Walt

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Re: Venison Bresaola
« Reply #4 on: November 30, 2014, 12:23:32 PM »
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.
Walt from South East Louisiana
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Walt

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Re: Venison Bresaola
« Reply #5 on: December 14, 2014, 10:34:54 PM »
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
Walt from South East Louisiana
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DivotMaker

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Re: Venison Bresaola
« Reply #6 on: December 15, 2014, 11:19:54 PM »
Very cool, Walt!  Can't wait to see the results!
Tony from NW Arkansas
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Pork Belly

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Re: Venison Bresaola
« Reply #7 on: December 15, 2014, 11:40:40 PM »
Do as you wish Wlalt but you should be fine at 33% weight loss.
Brian - Michigan-NRA Life Member
"A fear of weapons is a sign of retarded sexual and emotional maturity."
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Walt

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Re: Venison Bresaola
« Reply #8 on: February 04, 2015, 04:03:48 PM »
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.
« Last Edit: February 05, 2015, 12:20:56 AM by Walt »
Walt from South East Louisiana
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Pork Belly

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Re: Venison Bresaola
« Reply #9 on: February 04, 2015, 05:28:39 PM »
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. 
Brian - Michigan-NRA Life Member
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DivotMaker

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Re: Venison Bresaola
« Reply #10 on: February 04, 2015, 07:27:54 PM »
Nice Job, Walt!  Looks very good! :P
Tony from NW Arkansas
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BedouinBob

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Re: Venison Bresaola
« Reply #11 on: February 05, 2015, 12:10:24 PM »
Wow! Looks good Walt! I'll bet it makes some tasty snacks.
Bob - Colorado Springs
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Walt

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Re: Venison Bresaola
« Reply #12 on: February 05, 2015, 12:55:36 PM »
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.
« Last Edit: February 05, 2015, 01:24:34 PM by Walt »
Walt from South East Louisiana
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BedouinBob

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Re: Venison Bresaola
« Reply #13 on: February 05, 2015, 03:37:34 PM »
Must.....get.....slobber.....off....of.....keyboard.....  ;D
Bob - Colorado Springs
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Walt

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Re: Venison Bresaola
« Reply #14 on: February 22, 2015, 09:19:58 PM »
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.
Walt from South East Louisiana
Model#2 Bypassed with
Auber PID WSD 1200 GPH
Weber EP-330 LP grill