tag:blogger.com,1999:blog-9190984942207410953.post3554120526219011152..comments2023-06-06T11:57:50.826-04:00Comments on Cured Meats: Ribeye Roast BresaolaJasonmolinarihttp://www.blogger.com/profile/15053725760642707017noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-9190984942207410953.post-40342683313911267472015-08-02T21:56:37.767-04:002015-08-02T21:56:37.767-04:00i guess you can try stacking them and casing..not ...i guess you can try stacking them and casing..not idea what will happen Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-81304218328660624992015-08-02T20:40:16.923-04:002015-08-02T20:40:16.923-04:00What I didnt mention is that the ribeye has been c...What I didnt mention is that the ribeye has been curing with curing salts + spices in individual vacuum sealed bags for almost 4 weeks and are ready for the curing chamber...Omarhttps://www.blogger.com/profile/11975002328894659340noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-54996869734798596212015-08-02T20:18:40.129-04:002015-08-02T20:18:40.129-04:00I recommend you enjoy them as steaks. Don't re...I recommend you enjoy them as steaks. Don't reassemble and they're too thin to do individually.<br />Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-78739502578893683672015-08-02T19:25:11.625-04:002015-08-02T19:25:11.625-04:00I got my hands on about 4lbs of "sliced"...I got my hands on about 4lbs of "sliced" ribeye where each slice is roughly 1". Do you recommend a) putting all the slices of ribeye (lined up together to form the original complete ribeye) in one casing or b) casing each slice individually?Omarhttps://www.blogger.com/profile/11975002328894659340noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-5790315285352228922015-01-07T16:10:26.811-05:002015-01-07T16:10:26.811-05:00I am not sure where you guys found a old Italian r...I am not sure where you guys found a old Italian recipe of curing meats and a fermentation box? Lets make it clear. 95% of this "experts" on internet have no idea of what they are talking about.Anonymoushttps://www.blogger.com/profile/04852000092180580756noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-943647817286111702014-09-24T18:17:10.583-04:002014-09-24T18:17:10.583-04:00In a single word, this is pornographic.In a single word, this is pornographic.DBattonhttps://www.blogger.com/profile/14590615212253403479noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-77981749765273691862013-12-16T13:51:43.849-05:002013-12-16T13:51:43.849-05:00Could be a well trimmed ribeye, or even a portion ...Could be a well trimmed ribeye, or even a portion of the round of the animal.. i'm no butchery expert.<br />Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-91628016543218938432013-12-15T04:36:16.341-05:002013-12-15T04:36:16.341-05:00Hey Jason
Hope all is well. Out of interest, i g...Hey Jason <br /><br />Hope all is well. Out of interest, i got to sample this sublime guy in Sydney last year. It was made from wagyu beef, there is a lot of wagyu rearing out there, and they apparently sell the product back to Asia, although some it ends up on the Australian market.<br /><br />http://instagram.com/p/Ro5itTCmC2/<br /><br />Well they claim it is wagyu. From what I understand Japanese wagyu has it's particular characteristics because they don't get to move much at all, whereas in Australia they are free to roam. I don't mind as long as the marbeling is this good. <br /><br />Can anyone guess the cut. Judging by the shape and size I'm guessing it could be rib eye, it's definitely not eye of round.<br /><br />I've done this with a wagyu Angus cross eye of round here in the UK from a Welsh farmer, was bloody delicious and quite fruity and nutty, but didn't have enough marbeling<br /><br />Adamadamhttps://www.blogger.com/profile/12451968761198425630noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-74122357104303190192013-09-11T09:50:04.163-04:002013-09-11T09:50:04.163-04:00thank you Jason....thank you Jason....nykidies@gmail.comhttps://www.blogger.com/profile/12344489566783509153noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-86444953830854510032013-09-09T22:25:58.396-04:002013-09-09T22:25:58.396-04:00The ferment/initial drying helps the casing adhere...The ferment/initial drying helps the casing adhereJasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-5271288529075083672013-09-09T19:53:39.198-04:002013-09-09T19:53:39.198-04:00Excuse this naive question. Why did you choose t...Excuse this naive question. Why did you choose to Ferment your Bresaola first. Do you do this with all of your whole muscle meats? I know one would first ferment sausages but never have heard of whole muscles being fermented. Advantages ? thanks.nykidies@gmail.comhttps://www.blogger.com/profile/12344489566783509153noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-64873679401332798112013-08-07T21:19:55.903-04:002013-08-07T21:19:55.903-04:00that makes sense Jared.that makes sense Jared.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-21693085271591927262013-08-06T17:14:29.789-04:002013-08-06T17:14:29.789-04:00My apologies, I mistook a comment on your post abo...My apologies, I mistook a comment on your post about your Coppa as being yours - it wasn't. :)<br /><br />I'm sort of being relegated to the cheese cloth, despite being inferior, because I'm using kosher parts, and after contacting multiple local and online suppliers of kosher meats they have all told me they can't get either collagen casings (supply disruption) or beef bungs (may not exist for market in kosher form). I don't think I have any other options unfortunately. Jaredhttps://www.blogger.com/profile/02003498428909515850noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-59255461046408067562013-08-06T14:23:38.495-04:002013-08-06T14:23:38.495-04:00I certainly don't use cheesecloth. I think it ...I certainly don't use cheesecloth. I think it makes no sense when real or artificial casings are so easy to get. But some people do. Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-83098096576334633642013-08-06T13:59:54.664-04:002013-08-06T13:59:54.664-04:00Thanks Jason! I've seen you and other using ch...Thanks Jason! I've seen you and other using cheese cloth for dried meats, if I'm not mistaken. You think I can get away with it for a bresaola? I would still wrap it, tie with with string and then coat the cloth in 600 Bactoferm.Jaredhttps://www.blogger.com/profile/02003498428909515850noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-45205140172062263012013-08-06T08:55:06.116-04:002013-08-06T08:55:06.116-04:00jared, drying an the fridge maintaining 75-80% RH ...jared, drying an the fridge maintaining 75-80% RH should work.. i would air it out every couple days.<br />Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-3007453026716024482013-08-06T01:03:17.172-04:002013-08-06T01:03:17.172-04:00Been wanting to do this for almost a year now and ...Been wanting to do this for almost a year now and will be my first cure. I know it's not ideal, but can I get away with keeping it in my regular fridge hanging in a closed container with cigar humidor 2-way packs (these will keep humidity at 75 or 80% RH). In practice the only difference than using a true curing chamber is that the temp would be lower which, I assume, will only mean it will take longer to cure and shouldn't affect the taste or quality, right?Jaredhttps://www.blogger.com/profile/02003498428909515850noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-59564837856650313652013-08-06T01:00:31.659-04:002013-08-06T01:00:31.659-04:00This comment has been removed by the author.Jaredhttps://www.blogger.com/profile/02003498428909515850noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-65271347877361084772013-07-15T09:27:54.755-04:002013-07-15T09:27:54.755-04:00Mark, look for my prior bresaola posts. I normally...Mark, look for my prior bresaola posts. I normally make it with eye of round. And have often used collagen casings. They work well, not as nice and stretchy as natural, but certainly better than no casing.<br /><br />If a sheep bung is big enough that might work too!<br />Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-88465687833067927942013-07-11T03:15:47.446-04:002013-07-11T03:15:47.446-04:00Hi Jason
I have got my fermentation and curing ch...Hi Jason<br /><br />I have got my fermentation and curing chamber ready to go. I have some bacon in it at the moment. It could probably cure in the garage (temperature 2-10 degrees C and about 90% humidity (mid winter here). My first project is going to be bresaola. It will not be ribeye as it costs about $40 a kg. Any sugestions of other cuts I may try.<br /><br />As you may have gathered prices for some things in NZ are megga. I cannot get hold of beef middles or bungs (due to BSE concernes, why they do not produce them here I have no idea). The best I can do is for sheep bungs. My other option is for colagen wraps 'This collagen curing wrap is a natural, kiln dried wrap used for the production of cured meats, pancetta, capocollo, and others.<br /><br />This product can be used wet or dry. We suggest you wet this product if you are using a dry recipe mix. Use cool water or wine and dip for a few seconds to make sure the entire sheet is moist.<br /><br />Store in a dry cool place<br />Sheet size 70 x 50cm<br />Pack of 5 or pack of 10'<br /><br />http://sausagesmadesimple.com.au/products/collagen-wrap-sheet-natural-70x50cm-5-pack<br /><br />I can get them in from Australia. If this is a no goer can I get away without stuffing the meat.<br /><br />MarkAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-74002004031651151622013-04-26T00:53:59.938-04:002013-04-26T00:53:59.938-04:00As I understand it Caul fat is a very misleading t...As I understand it Caul fat is a very misleading term and should properly be called Leaf fat- the fine fillets of fat found on the inside of the body cavity above the kidneys. It is the purest and most prized fat on the animal and is located right beside the Caul itself. I quite agree it would be most unpleasant to eat the leaf fat but I have regularly consumed the Caul in various dishes and can assure you it is not at all fatty.<br />The Caul is a thin filmy membrane with an almost spider web pattern on it when it is held up to the light, it should have no fat on it whatsoever. It is found surrounding the internal organs of the animal.<br />I suspect the confusion could arise from the different nomenclatures used between American and British speakers of English. In Australia we tend to use the old British definitions for most things. Ulfhttps://www.blogger.com/profile/17241103919964852296noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-9840492892217961492013-04-25T08:56:01.218-04:002013-04-25T08:56:01.218-04:00Ulf, i think you're thinking of caul fat. This...Ulf, i think you're thinking of caul fat. This isn't that.<br />This is a thin membrane, kind of like the one on the back side of the spare ribs. It would be rather unpleasant to eat.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-81189722053031401072013-04-25T05:48:58.965-04:002013-04-25T05:48:58.965-04:00"pelle di sugna" This membrane that surr..."pelle di sugna" This membrane that surrounds the organs is known as the "caul" in English. It was considered a great delicacy. Traditionally it was used to wrap the liver before slow roasting but is also used as a wrap for various preserved meats.<br />When slaughtering a beast I never waste the caul under any circumstances!Ulfhttps://www.blogger.com/profile/17241103919964852296noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-63246586617921509612013-02-05T08:32:55.551-05:002013-02-05T08:32:55.551-05:00hotsauce, speck is on my to-do list. I have a debo...hotsauce, speck is on my to-do list. I have a deboned leg ready to go, i just hav eto find time to do it.<br />Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-43010751203940318772013-02-05T03:58:14.009-05:002013-02-05T03:58:14.009-05:00Jason, you should do a Tyrol speck. I searched yo...Jason, you should do a Tyrol speck. I searched your blog site for speck, but no speck per se. I have one I cured in juniper berries I collected and all the other usual suspects, but what is interesting about speck in northern Italy is that they smoke it with juniper wood, leaves, berries, etc. It smells absolutely delicious, and after smoking it off and on for a few days (in Italy, from what I have read they smoke it off and on for about 2.5 weeks), I hung it to dry age. So we will see. I'd like to see you do this one if you havent.<br />Also, have you done any spallas? I have 5 of them hanging now.<br />Let me know!hotsaucehttps://www.blogger.com/profile/16923795920936367423noreply@blogger.com