Breasola di Cervo

Post by **redzed** » Sun Apr 27, 2014 17:59

Breasola di Cervo - Cured Venison Loin

Recipe for 1kg portion of meat
Well trimmed venison loin (mine was only 986g)
Salt, 25g
Cure2, 3g
Fresh rosemary
Pepper 6g
Garlic 5g
Dextrose 10g
Red wine
Smoked paprika
Pasted dried hog casing sheet

Well trimmed venison loin

Rubbed and seasoned

Vaccuum packed and cured in fridge for 20 days (and nights)

Seasonings rinsed off, then a bath in red wine. (My home made plonk)

Gentle dusting with smoked paprika

Cased in a pasted dried hog casing sheet, sprayed with Bactoferm Mould 600

After two months in the curing chamber

Molto delizioso!

STICKSTRING · Post by **STICKSTRING** » Mon Apr 28, 2014 00:30

Looks fantastic! Man I wish I could try it! I just finished two Lonzino's. A Pepper crusted and a plain. Both turned out great. I love the flavor the pepper gives the meat.

Chuckwagon · Post by **Chuckwagon** » Mon Apr 28, 2014 03:48

Hey Chris,
That`s a great successive set of photos that tell a story. Nice recipe and nice goin` pal. It looks terrific.

Best Wishes,
Chuckwagon