beef bresaola.....it's a common salume that's generally a good starting place for people new to the hobby. In talking to Scott at Sausage Debauchery, I told him I was going to make a deer salame from a piece of deer roast a coworker gave me from a hunt. He intelligently suggested making a deer bresaola since I had such a nice piece and it would have been a waste to grind it up! I followed his advice, and this is what I ended up with. If you have a hunter friend who is willing to share his kill, I say give it a try!
|Here's the venison roast. I have no idea what part of the deer this is from. Shoulder or leg I imagine. It's REALLY lean, and looks like really nice dark red beef.|
|The curing salt and spice mix|
|The roast was rubbed with the salt mix and put into a Ziplock bag for about 16 days. I massaged it and flipped it about every 5 or 6 days.|
It was then rinsed and dried before casing it.
|Cased in a beef bung and tied as tightly as possible.|
|Sprayed with M-EK-4 mold spray and fermented for 48 hours at 70 deg. F. Ready for the chamber.|
Chamber is currently running at 55 deg. F and 75% RH.
|Here is the bresaola after 30 days in the curing chamber. It's lost an indeterminate amount of weight, because I forgot to weigh it before it went in! I'm guesstimating about 25-30%. It actually feels hard, I think because it's so lean.|
I wrapped it in a wet towel and let it rehydrate the casing for a couple of days.
|A month or so in the curing chamber, a couple days in a zip bag in the fridge and it's ready to eat.|
It's an amazing super-red color. It looks really beautiful. Smells delicious.
|Sliced thin. It tastes quite similar to a beef bresaola, but richer and slightly more irony. It has a strong, delicious, flavor. It's very slightly salty, but not overly so. The herbs and spices are quite delicate and nicely balanced.|
Overall this is a definite success.