FanPost

2-22-13 OT: Friday

There is no team without meat:

From

http://curedmeats.blogspot.com/2007/11/bresaola.html

Bresaola - Curing

If you've ever eaten in a high falootin' Italian restaurant you've no doubt seen "bresaola" served with Parmigiano shavings, maybe some rucola/rocket/arugola salad, some nice oil and lemon juice.

Bresaola is a great cured meat. It isn't made from pork, which is uncommon as far as salumi go; it is made from beef, or also, quite commonly in Italy, horse or donkey. Basically a very lean piece of meat (most commonly beef, especially if bought commercially) is salt cured with spices, then dried.

Sliced thin it makes a superb antipasto when drizzled with a mixture of oil, lemon juice and black pepper, it great in a sandwich, and is delicious just eaten out of hand. This is one salume people worried about cholesterol and fat don't have to feel guilty about eating.

So lets get to how it can be made at home. Now, given the preliminary results of the survey, I'm going to post this without having tasted the results. This means my spices could be entirely out of whack. This is unlikely as I've made this before, but it might happen!


Bresaola
Ingredient Quantity(g) % of Meat
Eye of round
1537
100%
Salt ( Kosher)
78
5%
Sugar
15
1%
Black pepper
7.6
0.5%
Fresh rosemary
3.5
0.25%
Juniper berries
1.7
0.1%
Dry thyme
1.5
0.1%
Cinnamon
0.8
0.05%
Clove
0.4
0.025%
Cure #2
5.15
0.33%

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