bresaola curing question

Air dried cured Meat Techniques

bresaola curing question

Postby mike m » Tue Nov 04, 2014 5:03 am

I am planning on doing 2 venison bresaola. I want to try lard instead of casings.
2 roasts of about 800g each are what I am using. Does anyone have an opinion
or suggestion about using the lard?
thanks, mike m
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Re: bresaola curing question

Postby wheels » Tue Nov 04, 2014 1:19 pm

It wouldn't be my choice. IMO It'd form an airtight seal which wouldn't allow even drying.

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Re: bresaola curing question

Postby DanMcG » Tue Nov 04, 2014 6:36 pm

I got to agree with Wheels, it has to breath in order to dry.
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Re: bresaola curing question

Postby NCPaul » Tue Nov 04, 2014 7:06 pm

I used this product with hog rings and elastic netting and so far so good.
http://www.stuffers.com/product-p/becadriedsheets.htm
Fashionably late will be stylishly hungry.
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Re: bresaola curing question

Postby ped » Wed Nov 05, 2014 9:56 am

How about Muslin as an alternative?
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Re: bresaola curing question

Postby wheels » Wed Nov 05, 2014 12:01 pm

I've also done that - it got mould between the muslin and meat.

We've had members that made Bresaola without any covering, so that may be the best alternative. Why not use a casing?

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Re: bresaola curing question

Postby mike m » Thu Nov 06, 2014 6:14 am

Thank you all for your replies.
N.C. Paul, turns out I live fairly close to the store you suggested (a little south in Wa.) I'll be ordering some of those sheets!
Wheels, I have a recipe for Prosciutto that calls for covering leg with lard and crushed pepper. Being new at this
I thought I might try this technique with something without a bone, otherwise I would use a casing. A question about no covering...would you try to discourage mold or just let it happen? mike
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Re: bresaola curing question

Postby ped » Thu Nov 06, 2014 9:18 am

The lard and crushed pepper (sugna) is to cover the exposed end of a ham (prosciutto) so that it does not dry out disproportionately to the rest of it, which has a layer of fat and skin to cover it.
Breasola is going to be a piece of meat with NO fat on it and as such can benefit from casing though is not essential but preferred as it can help avoid a hard crust (case hardening) developing directly on the meat. Some case hardening is inevitable but can be sorted out if you have access to a vac pac machine :wink:
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Re: bresaola curing question

Postby mike m » Sat Nov 08, 2014 5:10 am

Thanks for your help!
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