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Bresaola Again

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4 months 2 weeks ago #8969 by nepas
nepas created the topic: Bresaola Again
Did a 7 day dry cure rub with a vac bag.


After the 7 days i took it out of the vac bag, rinsed and let air dry for 3 hours.

Tied


Did a light dusting of black pepper.


In the UMAi small charcuterie bag. I wanted to use my VacMaster chamber sealer but it was not nice to my UMAi bag so i went with my normal vac sealer using a vac mouse.


In the fridge. Be back later

We are full time RV'rs. 40' 5th wheel.

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4 months 1 week ago #9006 by nepas
nepas replied the topic: Bresaola Again
UMAi charcuterie bag is pulling away which is normal.
Still needs more time yet. If you dont have all the room for fancy dry curing then the UMAi is perfect. No Cave? No problem.

We are full time RV'rs. 40' 5th wheel.

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4 months 5 days ago #9015 by BagLady
BagLady replied the topic: Bresaola Again
Beautiful series of photos! Shows how bresaola (beef, more so than pork) goes from a really pretty color to a pretty gnarly color. Delicious results though!! I really like the markings on the VacMouse® strip!

Dry aging geek

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