Bresaola
Ingredients:
1 oz. kosher salt
1 oz. kosher salt
2 tablespoons sugar
3/4 teaspoon Insta Cure #2 or DC curing salt
1 1/2 teaspoon freshly ground black pepper
1 tablespoon freshly chopped rosemary
2 teaspoons fresh thyme leaves
5 juniper berries, crushed with the side of a knife
One 3 pound beef eye of round roast, no more than
3" in diameter, trimmed of all fat, sinew, and
silverskin.
Directions.
1.) Combine all the spice in a spice or coffee grinder and grind to a fine powder.
2.) Rub half of the spice cure ingredients all over the meat rubbing it in well. Place in a 2 gallon zip lock bag or a non-reactive container and refrigerate for 7 days turning it every couple of days.
3.) Remove the beef from the liquid (discard liquid) and rub the remaining spice cure. Return to the refrigerator for 7 more days.
4.) Rinse the beef thoroughly under cold water to remove any spices and pat dry with paper towels. Set on a rack on a baking sheet uncovered at room temperature for 2 to 3 hours.
5.) ) or substitute Morton's tender quick (use 1 TablespooTie the beef with butchers twine. Hang the meat (ideally at 60 F with 60 to 70% humidity) for about three weeks. The meat should feel firm on the outside and silky smooth when sliced.
Yield: Approximately 2 pounds of bresaola; about 30 appetizer servings.
Kim Olson's alterations to the process:
1.) I used pink salt (1/4 teaspoon per pound or 1 teaspoon for 5 pounds) for the cure #2 because I knew I was going to smoke it. I made sure I put in the right amount based on the weight of my roast. If you don't smoke it, you have to use Cure #2 (1/4 teaspoon per pound or 1 teaspoon for 5 pounds.) or substitute Mortons Tender Quick (use tablespoon per pound and eliminate the kosher salt in the recipe).
2.) Kim put the herb mixture on the roast and vacuum sealed it. She cured it there diameter X 2 days because the cure will penetrate 1/4" on all sides per day. I turned it over and massaged it once per day. I turned it over and massaged it once a day. Her piece of meat was 4 1/2" in diameter, so I cured for 10 days. Kim added 1 day as a safety factor.
3.) After drying in the refrigerator, Kim smoked. She put it on the smoke setting and kept the temp as low as she could. Her Treager was running around 160-170. She thought about cold smoking first, but because bresaola isn't normally smoked, I didn't want to increased the smokey taste. I smoked it until the internal temperature was 150 degrees.
4.) I put it in the refrigerator, uncovered, overnight after smoking to dry it out a little more. It also made it easier to slice. Slicing was the most difficult part-it's supposed to be paper thin.
One 3 pound beef eye of round roast, no more than
3" in diameter, trimmed of all fat, sinew, and
silverskin.
Directions.
1.) Combine all the spice in a spice or coffee grinder and grind to a fine powder.
2.) Rub half of the spice cure ingredients all over the meat rubbing it in well. Place in a 2 gallon zip lock bag or a non-reactive container and refrigerate for 7 days turning it every couple of days.
3.) Remove the beef from the liquid (discard liquid) and rub the remaining spice cure. Return to the refrigerator for 7 more days.
4.) Rinse the beef thoroughly under cold water to remove any spices and pat dry with paper towels. Set on a rack on a baking sheet uncovered at room temperature for 2 to 3 hours.
5.) ) or substitute Morton's tender quick (use 1 TablespooTie the beef with butchers twine. Hang the meat (ideally at 60 F with 60 to 70% humidity) for about three weeks. The meat should feel firm on the outside and silky smooth when sliced.
Yield: Approximately 2 pounds of bresaola; about 30 appetizer servings.
Kim Olson's alterations to the process:
1.) I used pink salt (1/4 teaspoon per pound or 1 teaspoon for 5 pounds) for the cure #2 because I knew I was going to smoke it. I made sure I put in the right amount based on the weight of my roast. If you don't smoke it, you have to use Cure #2 (1/4 teaspoon per pound or 1 teaspoon for 5 pounds.) or substitute Mortons Tender Quick (use tablespoon per pound and eliminate the kosher salt in the recipe).
2.) Kim put the herb mixture on the roast and vacuum sealed it. She cured it there diameter X 2 days because the cure will penetrate 1/4" on all sides per day. I turned it over and massaged it once per day. I turned it over and massaged it once a day. Her piece of meat was 4 1/2" in diameter, so I cured for 10 days. Kim added 1 day as a safety factor.
3.) After drying in the refrigerator, Kim smoked. She put it on the smoke setting and kept the temp as low as she could. Her Treager was running around 160-170. She thought about cold smoking first, but because bresaola isn't normally smoked, I didn't want to increased the smokey taste. I smoked it until the internal temperature was 150 degrees.
4.) I put it in the refrigerator, uncovered, overnight after smoking to dry it out a little more. It also made it easier to slice. Slicing was the most difficult part-it's supposed to be paper thin.
No comments:
Post a Comment