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Author:	[Food & Fitness] Topic: How to make bresaola - in pictures
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Banned Joined: Jul 2011 Posts: 13782 Location:	#1 Posted: 11/19/2011 3:44:02 AM Spiced, air-dried beef makes a great first project for the novice home curer of meats
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Banned Joined: Jul 2011 Posts: 13782 Location:	#2 Posted: 11/19/2011 3:44:39 AM 1. Ask your butcher for the main muscle in the Top Round. This is from the top of the leg, usually regarded as a second class roast but excellently lean and close textured - ideal for our purposes
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Banned Joined: Jul 2011 Posts: 13782 Location:	#3 Posted: 11/19/2011 3:45:21 AM 2. Trim off all the surface fat and silverskin. Be merciless, it all makes for great stock. Don't try to remove the single vein of silverskin running throught the centre of the muscle - everything will fall apart if you do
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Banned Joined: Jul 2011 Posts: 13782 Location:	#4 Posted: 11/19/2011 3:46:01 AM 3. Make up your dry cure from 100g of coarse salt, 100g of sugar, 5g black pepper and 5g of Prague Powder #2. You can go off piste with the aromatics if you like but I favour the traditional rosemary and juniper. Put the lot through the grinder and reserve half the cure in an airtight jar
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Banned Joined: Jul 2011 Posts: 13782 Location:	#5 Posted: 11/19/2011 3:46:39 AM 4. Rub half the cure into the surface of the meat
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Banned Joined: Jul 2011 Posts: 13782 Location:	#6 Posted: 11/19/2011 3:47:47 AM 5. ...and seal it into a freezer bag. Place the meat in the fridge and allow to marinate, turning daily. The dry cure will dissolve as the meat gives up its liquid. After a week, take the meat out of the bag, dry it with a paper towel and then rub with the second half of the cure. Reseal and marinate for another week.
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Banned Joined: Jul 2011 Posts: 13782 Location:	#7 Posted: 11/19/2011 3:48:26 AM 6. Remove any remaining cure and pat dry with paper towels. Tie two pieces of string vertically around the meat...
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Banned Joined: Jul 2011 Posts: 13782 Location:	#8 Posted: 11/19/2011 3:49:03 AM 7. Tie a series of butchers knots horizontally around the meat
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Banned Joined: Jul 2011 Posts: 13782 Location:	#9 Posted: 11/19/2011 3:49:37 AM 8. and then wrap in clean muslin
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Banned Joined: Jul 2011 Posts: 13782 Location:	#10 Posted: 11/19/2011 3:50:14 AM 9. and label clearly with date and weight
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Banned Joined: Jul 2011 Posts: 13782 Location:	#11 Posted: 11/19/2011 3:50:51 AM 10. Hang in a cool place, not too dry - I hang mine in a north-facing kitchen window over the sink - for 3 weeks or until it loses 30% of its weight
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Banned Joined: Jul 2011 Posts: 13782 Location:	#12 Posted: 11/19/2011 3:51:49 AM 11. Slice paper thin
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Banned Joined: Jul 2011 Posts: 13782 Location:	#13 Posted: 11/19/2011 3:52:24 AM 12. Best served naked or with with a little olive oil and lemon juice
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