Author Topic: Venison Bresaola  (Read 8495 times)

DivotMaker

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Re: Venison Bresaola
« Reply #15 on: February 23, 2015, 07:53:38 PM »
Guess that's the definition of "the good with the bad," Walt! ;)
Tony from NW Arkansas
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Walt

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Re: Venison Bresaola
« Reply #16 on: March 13, 2015, 08:05:53 PM »
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
Walt from South East Louisiana
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