Beef Bresaola may not have cured
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Beef Bresaola may not have cured
Used this recipe:
Bresaola
Ingredient % of Meat
Eye of round 100%
Salt ( Kosher) 3%
Sugar 1%
Mixed peppercorns 0.5%
Fresh rosemary 0.25%
Juniper berries 0.1%
Dry thyme 0.1%
Cinnamon 0.05%
Clove 0.025%
Cure #2 0.30
Meat was aprox 3.5-4" in diameter. Cured for 25 days, should have been more than enough.
started the cure in a Ziploc bag, second day moved it over to a vacuum bag. I missed about a tablespoon of the juices in the transfer. I stuffed it in the beef bung and hung this weekend. Once side of the meat looked dark and had a firm texture. The other side had a bit of a redder color and was a tad squishy, it was about an inch in diameter. I'm concerned that the transfer messed me up and that the redder side didn't cure. I'm tempted to start another one this week just in case. If that is the case, could I have just cut off the questionable portion prior to hanging?? I realize that it is now to late to do anything but just cross my fingers and see what comes out of the drying chamber.
Thanks guys.
Bresaola
Ingredient % of Meat
Eye of round 100%
Salt ( Kosher) 3%
Sugar 1%
Mixed peppercorns 0.5%
Fresh rosemary 0.25%
Juniper berries 0.1%
Dry thyme 0.1%
Cinnamon 0.05%
Clove 0.025%
Cure #2 0.30
Meat was aprox 3.5-4" in diameter. Cured for 25 days, should have been more than enough.
started the cure in a Ziploc bag, second day moved it over to a vacuum bag. I missed about a tablespoon of the juices in the transfer. I stuffed it in the beef bung and hung this weekend. Once side of the meat looked dark and had a firm texture. The other side had a bit of a redder color and was a tad squishy, it was about an inch in diameter. I'm concerned that the transfer messed me up and that the redder side didn't cure. I'm tempted to start another one this week just in case. If that is the case, could I have just cut off the questionable portion prior to hanging?? I realize that it is now to late to do anything but just cross my fingers and see what comes out of the drying chamber.
Thanks guys.
Brian - Colonial Embers BBQ Team
Memento mori, Memento vivere
Memento mori, Memento vivere
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Another issue I'm concerned about, the eye of round was flat on the top end, when hung the bung pulled away from the top causing a large air pocket. The bung was pricked liberally, not sure that anything can be done about it, cause for concern?
Brian - Colonial Embers BBQ Team
Memento mori, Memento vivere
Memento mori, Memento vivere
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I also use netting to shape casing to meat on whole muscle cuts.
I wouldn't worry about the air pocket, you may just get a spot there of dry rim, and you may get some mold there. Not a big deal as long as it is dry mold, not slimy when you take the case off after drying. Most everyone has the casing pull away a bit from the heavy meat hanging there.
I wouldn't worry about the air pocket, you may just get a spot there of dry rim, and you may get some mold there. Not a big deal as long as it is dry mold, not slimy when you take the case off after drying. Most everyone has the casing pull away a bit from the heavy meat hanging there.