Curing MeatsHomemade Bresaola

Homemade Bresaola

If you have ever wanted to try your hand a curing meat at home check out this tutorial for making bresaola. It is made from a solid piece of beef rather ground and the meat is spiced and marinaded then hung to air dry. Tim Hayward shares a step by step pictorial along with a lot of information on how to tell if your meat is drying right (judged by the bloom of white mold) and what to do if it tries to go to the dark side (black spots of mold) and even tells how they test for spoilage in Italy using a horse bone (interesting). He wrote the piece for The Guardian and says he just hangs his in a north facing window with bad  degraded sashes for best cold air flow. So while you should check it every day ( looking out for the signs of darkness) it doesn’t sound like it would be too difficult to make your own bresaola at home to enjoy and winter sounds like the perfect time to give it a try.

Photograph: Tim Hayward for the Guardian
Photograph: Tim Hayward for the Guardian


Click here for instructions, make sure to click the link in the article for the pictorial, great pictures of the process>>>>>


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Paige Raymond
Paige Raymond
Raised in rural Montana and educated in Mechanical Engineering and Sustainable Development, Paige Raymond combines a practical mindset with a passion for self-reliance and sustainability. With expertise ranging from mechanical solutions and food preservation to emergency preparedness and renewable energy, Paige is a proud author with more than 5000 published articles.

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