Bresaola

[Paul Kribs]

aris

No, I haven't covered up the holes, and there is no discernable condensation. In fact, to obtain the correct RH, I had to wedge the door ajar by about 1". I still have salami's and chorizo's in there, so the Bresaola is hanging in the workshop, which is quite near the mark.. except the temp has risen to 20�C. I weighed the little salami today, it started at 400 grams and now weighs 288 grams, so almost a third gone.. and I pricked the casing to see if it would assist drying and it appears it has, or maybe due to the shorter size. It also has a more even covering of white mold than the others.

Regards, Paul Kribs

[Paul Kribs]

Another week has passed, with RH and temp good. As can be seen in the photo, 62% RH and 14.9�C. The white covering has thickened and there are some areas where the moisture is oozing out still. The recipe states at least 3 weeks hanging, so still a bit to go. The thinner ends are somewhat drier than the softer middle so when the time comes, I will vacuum pack and put them in the fridge for a week to evenly distribute the remaining moisture content.



Regards, Paul Kribs

[welsh wizard]

Hi Paul

Just looking through this part of the forum after your comments re bresaola and saw your hydro thermometer clock - may I ask where you got it from?

Cheers WW.

[Paul Kribs]

WW

I got it from Maplins, they have a store 5 mins from me, but they do sell online. http://www.maplin.co.uk/Module.aspx?ModuleNo=36148&criteria=HYgROMETER&doy=2m1
It's currently priced at �15.99, but has big numerals for my old eyes

Regards, Paul Kribs

[aris]

Speaking of which - you never did tell us how it came out!

[welsh wizard]

Thanks Paul for the link. It was the size that I found interesting because like you my arms are getting too short for my eyes!

Cheers WW.

[Paul Kribs]

aris

After it had cured, I vac-packed it. This had the effect of making the white mold all but dissappear after a few days.
I cut them in half to get a good starting edge for slicing. They were sliced really thin and even with the electric slicer. The colour was a nice deep red and it had a good flavour. I thought I had taken some photos, I normally do, but I can't find any on my PC. I would certainly recommend it.

Regards, Paul Kribs

[aris]

So, in total, how long did you hang them for?

Do you recall what the before and after weights were?

[Paul Kribs]

Can't recall the weights, but followed the recipe and matured for 3 weeks after the initial 2 X 7 day curing periods. I do intend to make it again and will take proper notes. It goes down well with a bottle of S.A. pinotage, very nice on a warm evening outside. ( Pinotage by First Cape, sainsburys, only about �5 per bottle)

Regards, Paul Kribs

[Paul Kribs]

Picture of finished product (since devoured). Yeah, I know it was ages ago.



Regards, Paul Kribs

[saucisson]

You're back

I'm pleased, if a bit confused...

Dave

[Oddley]

Nice to see you back Paul. The Bresaola looks bloody lovely.

[Oddley]

Oh by the way, what joint of meat are you using for it.

[TerryW]

Well, it allowed me to log in a couple of times using the new Paul Kribs account, then won't let me use it with the old or new password.. ppfffttt.

Oddley, 2 small topsides.. will make another in the new year.. The first one was better as I sliced it using the electric slicer and the thinner slice has a better texture ie. you eat more..

Regards, Paul Kribs

[Oddley]

It don't matter who you are logged in as, we know who you are.

Yeah, topsides will give a nice tender piece of meat.