Bresaola

Category: Meat dishes

Kitchen: italian

Ingredients
Beef ... very young	1 kg
Nitrite salt	15 g
Powdered salt	15 g
Spices and condiments	taste

Cooking method

In some sources, ham is called breazole ... or, more precisely, an Italian gourmet ham. In others, it's just beef jerky. And somewhere and dry-cured meat. I also met about damp ..., but again, dried sausage. They interpret, in general, as they want.
But everyone agrees that this is beef, or rather a very young beef, almost veal. This time. Someone says that you need to take the inner side of the thigh, while someone insists on cutting.
I generally keep quiet about spices. Options for pizza milen and one more pizza.
In general, after reading the sources and listening to the experts, I had not to go to Italy, but to call a friend. Here, basically, using his advice, this most dried meat was cooked. This is how it became when….
They cut it exactly on the eighth of March, so there was something to compare with. But it looks delicious. By the way, it tasted quite edible.
8b]
So, if we abstract from the show-off and howls of the type of gourmets, this breazol is absolutely for the local population of the rural area, the usual way of preserving meat, such as our lard, for example. One way, getting better. That is, the meat is salted first, and then dried. That's all the wisdom. But this, I repeat, if we discard the show-off.
So we discard it.
So we take meat.
8d]
We cut off all unnecessary. We wash and dry.
8f]
Making a spice mixture.
The mixture is based on salt. I mixed, per kilogram of meat, one and a half percent of nitrite and common salt. The usual one, however, took a little less. The total salt was 27 grams per kilogram of meat.
And a little bit of a mixture of black, sweet, white ... peppers. Red hot - just a little bit. Well, all sorts of things ... coriander, nutmeg ..., in general, everything except salt should be taken, depending on personal tastes and preferences. And in terms of assortment and quantity.
We mix everything.
8k]
Grate pieces of meat with this mixture. Grate well, while massaging the pieces of meat thoroughly. You can add a couple of bay leaves.
Place the meat in a tray, close it and, after keeping it for a couple of hours at room temperature, put the meat in the refrigerator.
8n]
Every day, the meat must be turned over, while the pieces should be massaged.
This view was the next morning. That is, the meat stood in the refrigerator for ten hours.
8r]
8w]
And by the evening of that day, that is, somewhere in a little over a day, juice appeared. But quite a bit.
8z]
8y]
Turned over. Look how it is….
8A]
Then the juice was absorbed into the meat again and, in general, almost never appeared again. So, it arose a little periodically.
The main thing is not to forget to turn the meat over and ... not to forget about the massage.
8C]
We kept the meat for two weeks.
When they finally got it, the pieces were well dried. They did not wash, the spices were not cleaned, but they slightly used towels, and then aired for an hour in the cold hallway in a draft.
8H]
The meat was packed in a collagen casing. Which is used for sausage and ham. Then they got stuck.
8J]
It is necessary to tie well, tightly.
8Q]
And hang. Let it hang for a few hours at room temperature. But near an open window. It will ventilate - it will ventilate.
8L]
And in the refrigerator for a couple of days. Hang it too.
8N]
And then the bresaola was moved to the basement. And there, in the dark, at a constant temperature of 10 - 12 degrees, the meat hung for almost a month and a half.
Look how dry it is. I didn’t weigh, but visually - by a third, absolutely exactly.
8S]
We begin the autopsy.
The casing comes off very easily.In a couple of places, in the hollows, it dried up, but moved away with little effort. Light bloom under the shell on the meat. I looked at the sources - they say it should be so. No foreign (other than meat-flavored) aroma is present.
8T]
Well, actually here. In appearance and color, so to speak. It is cut with effort, but quite easily.
8V]
And on the light.
8Y]
Does it taste like? Well, meat and meat ... flavored and flavored .... Elastic, when overcoming it, juiciness and a desire to bite off appear. In general, I recommend it. Little hassle, but the result is worth it.
Angela at the meal.
82]

Meat in marinade, dried in an electric dryer (Admin)

Plain Chicken Sausage, Cured (musya)

Admin

Oh, how I like such meat, I love veal bresaola. I bookmark this recipe, thanks!
I have such meat, only with a high sugar content, and using a different technology, but this makes it no less tasty

Buffalo carpaccio (beef). Raw-cured veal (bresaola)
(Admin)

Ivanych

AdminThanks, I saw your recipe. I agree - this is a little different. That's how I did the birds. I'll post it later.

Admin

Quote: Ivanych

That's how I did the birds. I'll post it later.

But I will wait for this recipe

Ivanych

Admin, ... just for your sake ...

Duck with Goose in cognac ... with port ... like carpaccio

Scarecrow

Ivanych,

What beauty ... What part of the beef carcass is that? And the second question: what is the humidity in a place with a temperature of 10-12 degrees? I have so much in the basement, but high enough humidity. I'm afraid. that the meat of that ... will get bad.

Admin

Natasha, judging by the photo above, this is beef tenderloin

Scarecrow

Admin,

Well, sort of like yes. But I decided to ask what is there in the theory of breazole in parts of mascara)).

Olga_Ma

Ivanych, very beautiful meat, I will definitely make it according to your recipe, and I join Chuchelka's question about humidity in the basement, I have a stone cellar at my dacha, but it is humid

eye

Scarecrow, we have such a temperature at low current humidity in the refrigerator is possible.
or in the attic in a draft.
Why should you organize it: an attic or another refrigerator for meat?

Ivanych

clipping, of course. From a young cow.
if the humidity is high, it is better to hang it in the refrigerator below. I didn’t measure it on purpose.