Homemade Venison Bresaola

I've always wanted to give air dried meat a crack, so with some time on my side following an operation or three I did a bit of research on Mr Google and youtube and settled on giving Bresaola a try.

I used this recipe , How to make bresaola | Life and style | The Guardian

And after securing a bit of prime yearling venison and gathering the ingredients away I went..... I made the mix exactly as it stated weighing each portion as described, then trimmed the meat up and finally rubbed the cure in to all parts of the meat and then stored it in a air tight container turning it each day. After 7 days the meat was removed and washed cleaning all the cure off, I then dried the meat with mums best T towel and some paper ones. Then the meat was tied with butchers string and wrapped in muslin put on the scales with the date and weight tagged to each cut. I then put the cuts in an old camping safe with mesh sides and hung it outside under the eves.......and waited

The cuts
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The cure
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The meat prepped and rubbed down
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7 Days later - turned each day
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Washed, dried and trussed ready for drying
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The first cut - After a month in the Meat safe outside
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Yum yum - very silky smooth and tasty
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Last cut was the knuckle an took a bit longer
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It tastes great, cut thin and eatin on its own with a beer, crackers and cheese or add it in pasta or on top of pizza, taken as a snack in the bush or to work .

I'm doing some pork and some beef at the moment, and as I get better I'll do some bigger cuts.

Cheers

Awesome.:cool:

Fantastic Roy. Finding an old meat safe would be a mission these days. I am old enough to remember when there was one on the side of every house in the street.

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Originally Posted by Rushy

Fantastic Roy. Finding an old meat safe would be a mission these days. I am old enough to remember when there was one on the side of every house in the street.

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Garage sales Rushy !! Just picked up another one, an old school canvas "greatoutdoors" brand like new for $5....Bargin...... sort of what trademe was like .........but not so much now........

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Originally Posted by veitnamcam

Awesome.:cool:

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This +1

That +2:):thumbsup:

So I cracked the beef open tonight after being in the safe for about 4 weeks. This is a bit of topside , cured the same way as the venison.

When I stripped the cloth off it , both cuts have a good plume of white "mold" that helps with the curing and sealing process.

It's got a nice marble look and tastes smooth and sweet.........next is waiting for the pork loin to cure.....

One stripped the other still wrapped....
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Yum...
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I think the venison is still winning at the moment....

So the mould is edible and good then I take it?

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Originally Posted by veitnamcam

So the mould is edible and good then I take it?

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Yea, the white powder mold is fine. Black, green and anything fury isn't. You can manage any mold concerns during the curing process by simply whipping the meat and muslin down with a white vinegar solution.

So tonight I cracked the pork loin ......

I think i might have left it a week too long however it's hard to judge as an amateur ..... Still I'm very happy with the result...id like to give some bigger cuts a go next as I think the flavours will change a bit with heavier cuts.....

Out of the meat safe .....
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First cut .....
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Very Tasty..
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Next as mentioned is to try some bigger cuts of meat, I think they will bring out more flavours especially in the pork....

No out right winner I think all three cuts offer something different in terms of texture and taste.

Anyone who's interested and Got a bit of pork rump or topside give us a PM and we can work out some exchange etc

cheers ..