Venison Bresaola

[Walt]

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.

 

[BedouinBob]

Walt, never heard of that before. Can't wait to see how it turns out.

 

[DivotMaker]

Can't wait to see the results, Walt!  Cutting-edge, as usual!! ;D

 

[Pork Belly]

Looks good Walt, excellent example of notes. For those thinking about getting into curing; you have to keep detailed notes.

 

[Walt]

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]

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

 

[DivotMaker]

Very cool, Walt!  Can't wait to see the results!

 

[Pork Belly]

Do as you wish Wlalt but you should be fine at 33% weight loss.

 

[Walt]

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.

 

[Pork Belly]

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. 

 

[DivotMaker]

Nice Job, Walt!  Looks very good!

 

[BedouinBob]

Wow! Looks good Walt! I'll bet it makes some tasty snacks.

 

[Walt]

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.

 

[BedouinBob]

Must.....get.....slobber.....off....of.....keyboard.....  ;D

 

[Walt]

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.

 

[DivotMaker]

Guess that's the definition of "the good with the bad," Walt!

 

[Walt]

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