Bresaola

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Re: Bresaola

Postby DiggingDogFarm » Tue Oct 28, 2014 10:58 pm

wheels wrote:The details listed here are interesting:

http://www.bresaolavaltellina.it/en/pro ... egulations

The website gives the full spec for Bresaola della Valtellina IGP (PGI) as well as details of the production process.

Where it says: "sodium chloride up to 5%", I'm reading this as salt up to 5% and assume that it's referring to the level in the finished product after drying. If that's not the case, the I'm befuddled as 5% sodium Chloride would be about 12½% salt.

See what you make of it.

Phil


My guess is that it means as a percentage of the internal brine....not as a whole...in the same way that salt content is measured in country hams made without the addition of nitrite/nitrate.

"(4) When no sodium nitrate, potassium nitrate, sodium nitrite, potassium nitrite or a combination thereof is used, the application of salt shall be in sufficient quantity to insure that the finished product has a brine concentration of not less than 10 percent or a water activity of not more than 0.92."

Source: http://www.meatsandsausages.com/sausage ... ns-sausage

Anyway...I missed this thread until now...that sure is some beautiful Bresaola, Phil!!!!!! :wink:


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Re: Bresaola

Postby wheels » Wed Oct 29, 2014 12:25 am

Thanks Martin.

That would make sense, but is it actually possible to test the 'free' water that's in the meat for salt content?

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Re: Bresaola

Postby DiggingDogFarm » Wed Oct 29, 2014 12:53 am

Not really for the casual enthusiast, I suppose.

FSIW, I've seen "salt concentration has to be 10% or higher" mentioned several times in my studies and that's calculated as such:
Internal brine concentration is calculated as 100 times the salt concentration divided by the sum of the salt and water concentrations.
PERCENT BRINE = 100 × [SALT] / ([SALT] + [WATER])

HTH

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Re: Bresaola

Postby wheels » Wed Oct 29, 2014 11:30 am

Ah, I get it now, thanks. :idea: :D

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Re: Bresaola

Postby NCPaul » Fri Jan 09, 2015 12:43 pm

My Christmas project at 44 % weight loss:

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Very fine texture with no edge dryness

Image

I dried this without washing off the curing spices, so I expect it has more pepper taste than Phil's recipe intended.

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Re: Bresaola

Postby saucisson » Tue Jan 13, 2015 3:20 pm

Nice :)
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
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Re: Bresaola

Postby kimgary » Wed Jan 14, 2015 10:52 pm

This is the site for the dried hog sheets, does not look like they ship to the uk at the moment but there is a recipe page with a decent us to metric chart on it, I presume we would have to alter the cure amounts in the uk due to the different percentages in uk cures 1 & 2, maybe someone with more knowledge could enlighten me?

http://www.stuffers.com/Recipes-s/2075.htm

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Re: Bresaola

Postby NCPaul » Wed Jan 14, 2015 11:31 pm

You would have to increase the cure amounts slightly from recipes on that site I believe. I used the recipe calculator on Wheels' blog because it has a calculator for both US and European cures.
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Re: Bresaola

Postby wheels » Thu Jan 15, 2015 2:29 pm

Whilst it's nice to get things exactly right, the differences in most cases are negligible.

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Re: Bresaola

Postby saucisson » Fri Jan 16, 2015 9:23 pm

I better get mine out and slice it :)
Curing is not an exact science... So it's not a sin to bin.

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Re: Bresaola

Postby wheels » Sat Jan 17, 2015 12:56 am

That infers that it's been there a long time?

I look forward to seeing it Dave.

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Re: Bresaola

Postby BriCan » Sat Jan 17, 2015 7:47 am

I have 4 sitting since the 1st November ... as of the other day they was sitting at only 24% weight loss ... still a way to go until the reach 40%

Need to put more down as these are already sold :( sight unseen :mrgreen:


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