Welcome guest, is this your first visit? Create Account now to join.
  • Login:

Welcome to the NZ Hunting and Shooting Forums.

If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link above to proceed.

Knives Africa Terminator


User Tag List

+ Reply to Thread
Results 1 to 10 of 10
Like Tree19Likes
  • 13 Post By Roy Lehndorf
  • 3 Post By Roy Lehndorf
  • 1 Post By Roy Lehndorf
  • 2 Post By Roy Lehndorf

Thread: Homemade Venison Bresaola

  1. #1
    Member Roy Lehndorf's Avatar
    Join Date
    Oct 2013
    Location
    Tauranga
    Posts
    283

    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
    Name:  image.jpg
Views: 429
Size:  197.8 KB

    The cure
    Name:  image.jpg
Views: 400
Size:  181.6 KB

    The meat prepped and rubbed down
    Name:  image.jpg
Views: 402
Size:  195.8 KB

    7 Days later - turned each day
    Name:  image.jpg
Views: 440
Size:  176.0 KB

    Washed, dried and trussed ready for drying
    Name:  image.jpg
Views: 443
Size:  171.5 KB

    The first cut - After a month in the Meat safe outside
    Name:  image.jpg
Views: 469
Size:  178.2 KB

    Yum yum - very silky smooth and tasty
    Name:  image.jpg
Views: 397
Size:  192.6 KB

    Last cut was the knuckle an took a bit longer
    Name:  image.jpg
Views: 416
Size:  189.0 KB

    Name:  image.jpg
Views: 423
Size:  178.0 KB

    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
    Tahr, veitnamcam, R93 and 10 others like this.
    Work Just Gets In The Way

  2. #2
    Almost literate. veitnamcam's Avatar
    Join Date
    Dec 2011
    Location
    Nelson
    Posts
    19,515
    Awesome.
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

  3. #3
    OPCz Rushy's Avatar
    Join Date
    Jun 2012
    Location
    Nor West of Auckland on the true right of the Kaipara River
    Posts
    26,796
    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.
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
    Rule 1: Treat every firearm as loaded
    Rule 2: Always point firearms in a safe direction
    Rule 3: Load a firearm only when ready to fire
    Rule 4: Identify your target beyond all doubt
    Rule 5: Check your firing zone
    Rule 6: Store firearms and ammunition safely
    Rule 7: Avoid alcohol and drugs when handling firearms

  4. #4
    Member Roy Lehndorf's Avatar
    Join Date
    Oct 2013
    Location
    Tauranga
    Posts
    283
    Quote Originally Posted by Rushy View Post
    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.
    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........
    Work Just Gets In The Way

  5. #5
    Member mikee's Avatar
    Join Date
    Aug 2012
    Location
    Nelson, New Zealand
    Posts
    6,869
    Quote Originally Posted by veitnamcam View Post
    Awesome.
    This +1

  6. #6
    Member EeeBees's Avatar
    Join Date
    Jan 2012
    Location
    past the gum trees on your left
    Posts
    5,000
    That +2
    ...amitie, respect mutuel et amour...

    ...le beau et le bon, cela rime avec Breton!...

  7. #7
    Member Roy Lehndorf's Avatar
    Join Date
    Oct 2013
    Location
    Tauranga
    Posts
    283
    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....
    Name:  image.jpg
Views: 333
Size:  180.7 KB

    Yum...
    Name:  image.jpg
Views: 324
Size:  174.7 KB

    I think the venison is still winning at the moment....
    veitnamcam, mrs dundee and Beaker like this.
    Work Just Gets In The Way

  8. #8
    Almost literate. veitnamcam's Avatar
    Join Date
    Dec 2011
    Location
    Nelson
    Posts
    19,515
    So the mould is edible and good then I take it?
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

  9. #9
    Member Roy Lehndorf's Avatar
    Join Date
    Oct 2013
    Location
    Tauranga
    Posts
    283
    Quote Originally Posted by veitnamcam View Post
    So the mould is edible and good then I take it?
    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.
    veitnamcam likes this.
    Work Just Gets In The Way

  10. #10
    Member Roy Lehndorf's Avatar
    Join Date
    Oct 2013
    Location
    Tauranga
    Posts
    283
    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 .....
    Name:  image.jpg
Views: 234
Size:  192.1 KB

    First cut .....
    Name:  image.jpg
Views: 256
Size:  185.5 KB

    Very Tasty..
    Name:  image.jpg
Views: 287
Size:  189.0 KB

    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 ..
    veitnamcam and Beaker like this.
    Work Just Gets In The Way

 

 

Similar Threads

  1. Homemade Ice cream
    By mrs dundee in forum Game Cooking and Recipes
    Replies: 17
    Last Post: 16-05-2015, 01:13 AM
  2. Homemade bread...
    By EeeBees in forum Game Cooking and Recipes
    Replies: 12
    Last Post: 07-01-2015, 12:00 AM
  3. Homemade flintlock
    By res in forum Projects and Home Builds
    Replies: 27
    Last Post: 04-12-2014, 02:53 PM
  4. Homemade Tuna in Oil
    By EeeBees in forum Game Cooking and Recipes
    Replies: 0
    Last Post: 05-07-2014, 07:14 PM
  5. Replies: 39
    Last Post: 30-11-2012, 11:21 PM

Tags for this Thread

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Welcome to NZ Hunting and Shooting Forums! We see you're new here, or arn't logged in. Create an account, and Login for full access including our FREE BUY and SELL section Register NOW!!