Blueberry Wine Bresaola

Post by **Butterbean** » Sun Apr 22, 2018 23:24

This is something I threw together on a whim back in February. I regret not keeping better notes on the procedure but I just found myself with a little idle time and decided to let my tastebuds direct my efforts. Using 3% salt, cure 2, 0.5% black pepper, 0.2% cayenne, 4 cloves garlic per kilogram, 3 bay leaves per kg, 2 sprigs of rosemary per kg. I then stuffed all in a vac bag and sealed it to cure under vacuum. Prior to salting and curing the meat I had also vac sealed the eye or round with blueberry wine for a few days.

After curing about two weeks I removed the meat and rinsed with blueberry wine. Hung to dry then coated with liberal amounts of chipotle and black pepper and netted the meat and hung in the cooler at around 42F at 75-84% humidity.

Two days ago it felt like it had firmed up pretty well but I had concern over hardening so I vacsealed the meat and let it stay sealed for two days at which time I removed it from the bag and hung again at room temp for a day. In that day shrink had increased from 30% to 31% and it felt pretty good. I was tempted to carry it further but my daughter was heading back to college and she wanted to carry some with her so I went ahead and cut into it. The flavor of this thing is incredible and I do wish I had taken better notes. I think had I had dried it further I would have lost the cherry red spot in the photo. I don't know if having this is a bad thing or not but with the flavor of this thing I don't have a problem with it. The texture is silky smooth, the aroma is extremely complex with hints of blueberry and rosemary. Its fabulous and I regret not making more and not taking better notes.

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Devo · Post by **Devo** » Sun Dec 23, 2018 21:41

Sounds interesting. I have made Bresaola a couple of times and really never grew fond of it but I just might give this a try. Thanks for posting this.

Post by **Butterbean** » Tue Jan 01, 2019 06:26

Just sliced another blueberry bresaola. Its heavenly. This time I was a more generous with spices. Its very complex in both flavor and aroma. Just wish I'd made more.

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Post by **Bob K** » Tue Jan 01, 2019 16:23

Bresaola really looks yummy! Nice Blade!!!

Post by **Butterbean** » Tue Jan 01, 2019 17:17

Thanks. The blade is a new addition. It was found in a box of old kitchenware at a flea market. It was in poor shape but upon closer inspection it turned out to be a chef's knife made in Germany. A friend who is a knife maker was able to transform it from a piece of junk into this. It is razor sharp and keeps its edge well but you have to watch your fingers when using it because it seems to start cutting before it even touches the meat.