Curing Wagyu

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Curing Wagyu

Postby chatterer » Thu Jun 29, 2017 2:05 pm

I am a big fan of Wagyu/Kobe beef. Has anyone tried curing anything with this beef?

I know a good Japanese Butcher who i can source good cuts from. I have contemplated making bresaola with Wagyu beef for my next project. Curious if anyone has tried something already.
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Re: Curing Wagyu

Postby crustyo44 » Fri Jun 30, 2017 8:02 am

I have used Wagyu Topside for Bresaola and Dutch Rookvlees, both EQ cured in a vacuumed bag for about 10 weeks. 2% salt, 0.25% cure # 2 and the spices I like best.
The Rookvlees was cold smoked for several days, 8 hrs a day and a spell at night. Then both Bresaola and Rookvlees were dried in a UMAi bag, non vacuumed but covered in stretch netting to make a good contact between the drying bag and meat.
The bresaola dried to a 38% weight loss, The Rookvlees only dried to a 25% weightloss. Both were great!!!
Both dried in our kitchen fridge only.
For all the nitpickers, I probably can't call them the above names as the procedures are far removed from the tradional ways of doing things.
Anyhow, I AM PLEASED with the outcome. Next lots I will take photo's and list my procedures for both.
Chatterer, Have a go. Just make sure you use the correct amount of salt and cure.!!!!!!!!!!!
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