Charcuterie

[Angry Perch]

Personally, I'd let it ride. It's already soaked up a fair amount of the salt, so you'd be guessing as to how much more to add. It shouldn't over salt as is, since you're at 2.8% . But I'll say again, I'm no expert!

 

 

[DoubleJ]

Well, I got one of my smaller venison Bresaolas done at 37% weight loss.  I think it's delicious.  Winy from the wine wash, a little funky, very earthy and just delicious.  I love it, my oldest loves it.  My two youngest don't like it and my wife doesn't eat venison so it's all for me and my oldest!  The rest of it is only about 30% weight loss right now.  Won't be more than a week though

[DoubleJ]

Here's the rest of the venison bresaola and the 2 capicolla's I just hung about 10 minutes ago.  53 degrees and 77% humidity

[Boss .300 winmag]

We need to have a huntwa Charcuterie contest, I'll be one of the judges. 

[Wetwoodshunter]

Can we please wait until June so I will have my new stuff set up and dialed in

[DoubleJ]

Can we please wait until June so I will have my new stuff set up and dialed in

No way.  I can only make it in the winter

[Angry Perch]

Here's the rest of the venison bresaola and the 2 capicolla's I just hung about 10 minutes ago.  53 degrees and 77% humidity

Looking good!

[Angry Perch]

First time using beef bung. Really nice to work with.
2 beef bresaola, one had dried, ground bolete mushroom powder in the cure, and coated again before casing. Hoping it provides some extra funk.

[DoubleJ]

ooooooo.  Good idea.  I have a bunch of dried, ground chantrelles.  I'm going to do that next time

[Angry Perch]

We'll find out if it was a good idea in a couple months!

[DoubleJ]

Venison bresaola.  hanging about 2 weeks.  About 35% weight loss and developing a nice bloom  These are going to 40 or 45% loss before pulling.  I pulled one at 37% and didn't like the texture.  Felt like a fruit roll up.  Tasted great but just a bit rubbery

[DoubleJ]

Some parts are feeling a bit dry on some of them though while still a bit squishy inside.  I may have to bag them for a couple of days by the end of the  week.  Going to monitor weight loss daily and if I feel like the loss is slowing, I'll bag them and redistribute the moisture before hanging to finish off

I'm wondering if I should remove the muslin for the rest of the drying process.  Thoughts?

[Angry Perch]

I'm not sure that removing it would give any advantage. If anything, I'd think it's helping keep moisture in, which is good if you're concerned with case hardening. (I don't know if that's what you call it when you're not using a case). As for the texture, my venison bresaola did have a little bit of a chewy texture, and it really bogged down my cheap slicer.

[quadrafire]

First time using beef bung. Really nice to work with.
2 beef bresaola, one had dried, ground bolete mushroom powder in the cure, and coated again before casing. Hoping it provides some extra funk.

Lung? Kinda looks like omentum??
Where do you get that??

[DoubleJ]

First time using beef bung. Really nice to work with.
2 beef bresaola, one had dried, ground bolete mushroom powder in the cure, and coated again before casing. Hoping it provides some extra funk.

Lung? Kinda looks like omentum??
Where do you get that??

Bung, as in lower intestine/colon