(Game) Bresaola

Discussion in 'Cooking Forum' started by Luigi Daniele, Mar 30, 2018.

  1. Luigi Daniele

    Luigi Daniele Elite Refuge Member

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    Thinking of adding bresaola to my cured meat list. Pork is already pretty well covered. :cool::D
    Bresaola seems to be the beef version of coppa.

    Anybody ever make it?
     
  2. Luigi Daniele

    Luigi Daniele Elite Refuge Member

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    Update: curing a beef bresaola as we speak. :)
    Should be ready in a couple of weeks.
    Will report back.
     
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  3. Luigi Daniele

    Luigi Daniele Elite Refuge Member

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    Has really good flavor, as do the coppe (coppas in American :D ) and the 2 salame. The refrigeration unit that we use has really good humidity (surprisingly to me). The "hang" times on these may be a couple of months. The prosciutti (prosciuttos in American :D ) may have to hang until November.

    Interestingly (at least to me :D ), the coppa's may not need to be cased in a bung next year (ie, I could maybe just use butcher's netting). Or to be fancy, may do 1 coppa in a bung, 1 in a netting as an experiment. This is allowed by the refrigeration unit and its humidity.
    Flavor on everything is fantastic right now. Just needs more drying.
    Will keep you posted. :)

    *Guys. Guys! Lou actually thinks that someone is reading this thread.:l*
     
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  4. Luigi Daniele

    Luigi Daniele Elite Refuge Member

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    The salami were long, so I've now got 6 of the regular sized salame.
     
  5. Rolen_Zen

    Rolen_Zen Senior Refuge Member

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    I'm reading it! I've been toying with making something less fancy and quicker... corned goose. Ever made it?
     
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  6. Luigi Daniele

    Luigi Daniele Elite Refuge Member

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    I have. Been awhile, though. Hank Shaw (Hunter Angler Gardner Cook) has a good recipe for it. I'll get a link. Wait a sec :D
    Here it is (it's for venison, but you can adapt it, I believe): https://honest-food.net/corned-venison-recipe/
     
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  7. Rolen_Zen

    Rolen_Zen Senior Refuge Member

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    Looks good, thanks!
     
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  8. Luigi Daniele

    Luigi Daniele Elite Refuge Member

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    Bresaola really firmed up in the walk in frig. Coppa and salami, too. Still shooting for a few more months on the prosciutti :)
     
  9. Luigi Daniele

    Luigi Daniele Elite Refuge Member

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    Tried them both (coppa and bresaola). Bresaola was spot on (if I do say so myself :cool::D). Next time I make the coppa, will dial back the sugar a bit, but very good flavor and texture.
     
  10. pentail

    pentail Administrator Moderator Flyway Manager

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    Are you running a separate humidifier in your curing chamber? Around here, we just about have to or the surface dries to quickly
     
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