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Venison bresaola just hit the target of 35% weight loss. Funky, herby, meaty, and so good.
Quote from: Angry Perch on December 11, 2016, 09:31:24 AMVenison bresaola just hit the target of 35% weight loss. Funky, herby, meaty, and so good.I have my first ever batch of this hanging in the basement right now. What was your recipe? I don't know that I'm happy with mine. Seemed like I was doing something wrong
Thank you. Have you done a wine wash on anything yet? On my venison bresaola, I rinsed the cure off with a cabernet. The recipe I had said to do that because the wine will help flavor a little bit as well as act as a little bit of a mold deterrent. I also wrapped mine in muslin before hanging. I did 4lbs of meat total but there were 9 pieces so each one is about half a pound to start. They are hanging in the basement now at about 45 degrees (I'd like a little warmer but....) and 80-83% humidity. After 1 week of hanging, they will be moved to the garage to 50 degrees and 70% humidity to hang until they lose 40% of their weight. I was told to start them in the higher humidity to avoid case hardening
Quote from: DoubleJ on January 11, 2017, 06:15:26 AMThank you. Have you done a wine wash on anything yet? On my venison bresaola, I rinsed the cure off with a cabernet. The recipe I had said to do that because the wine will help flavor a little bit as well as act as a little bit of a mold deterrent. I also wrapped mine in muslin before hanging. I did 4lbs of meat total but there were 9 pieces so each one is about half a pound to start. They are hanging in the basement now at about 45 degrees (I'd like a little warmer but....) and 80-83% humidity. After 1 week of hanging, they will be moved to the garage to 50 degrees and 70% humidity to hang until they lose 40% of their weight. I was told to start them in the higher humidity to avoid case hardeningI rinsed one with cabernet, and vacuum packed it. I have yet to try that one. My chamber runs around 50-53F, and 75-80% humidity. (It spikes to 85% when I add new product, so I'm installing a dehumidifier with a separate controller). I did not wrap them in muslin, but it certainly wouldn't hurt, especially if it's in a common living area where there might be dust, bugs, etc. Sounds like you've got some sweet natural conditions at your place.
Angry perch, help!I set the cure on my pork loin a couple of days ago, vacuum sealed them, and put them in the fridge for what will be 2 weeks. I checked them yesterday and, while the seal is still good and the bags are holding tight to the meat, it looks like a LOT of moisture has been pulled from the loin and is laying in the bag, with my spices/cure. Should I open them up, re-spice/cure and put into new bags or just let them sit? I'm worried they won't cure properly now but I'm worried about over salting/curing if I pull them and re-apply