I think i’ve previously said that bresaola is always made with lean pieces of meat. This is true traditionally in Italy, but some discussion with other home curers made me wonder why, and what if I were to make a bresaola using a fattier piece. Would it be tastier? Would the fat taste funky? I wasn’t really sure, so I had nothing left but to try it.
|I started with a bone in standing rib roast. this is basically a ribeye roast on the bone.|
|The meat was removed from the bone, and trimmed just a little bit. This is one side of the rib roast|
|The other side of the rib roast. Looks fantastic. Nice marbling.|
|The curing mix. I kept it purposefully very simple to be able to taste the meat.|
|The rib roast was coated with all the curing salts and spices, and vacuum packed. I’ve been doing this for a little while now and i really like that it keeps everything contained and in contact with the meat, and there is no chance of meat juices leaking all over the place.|
|About 3 weeks in the fridge and the meat is nicely cured .|
|The meat is quickly rinsed and dried. It’s now ready to be cased and put into the fermentation box and then the curing chamber.|
|The odd shape of the meat made casing a little tricky. I had some casings which are unavailable here in the US, which are made from the membrane surrounding the organ cavity. They’re called “pelle di sugna” in italian. I’ve used them before in my capocollo di Calabria and they work nicely. If i didn’t have these i would split open beef bungs and layer them like sheets over the meat. Should work perfectly.|
|The other side of the meat, just before going into the chamber. |
I sprayed this with M-EK4 mold solution and put it in the fermentation box for about 48 hours at 71 deg. F.
I don’t have a picture of it, but a nice bloom showed up on the meat.
|After about 2 months the meat had lost about 33% of it’s weight. Didn’t take long. The chamber was held at about 55 deg. F and 75-80% RH. |
I think it' dried pretty quickly because it has a large surface area and the pelle di sugna casing is very thin.
|Had to slice this longways because of the grain. It’s AMAZING. It’s incredibly tender, the beef flavor is very evident and delicious. It’s MUCH more flavorful than an eye of round bresaola. The fat melts in the mouth and has a nice flavor as well. The few spices put on shine nicely without interfering with the beefyness. |
It’s a little salty, so next time i would reduce the salt to 2.75% or so.