So can this continue to be stored in the chamber??
First Bresaola
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First Bresaola
by DangerDan » Mon Dec 29, 2008 11:38 pm
In all it came out pretty good. Flavorful, but a bit early on the cutting. Almost there. It did loose 40% of its weight though and since its my first, well, just didnt know by feel.
So can this continue to be stored in the chamber??
So can this continue to be stored in the chamber??
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by vinner » Sun Jan 04, 2009 5:53 pm
Yes, it can be kept int he chamber, and the flavor will even improve more. When it hits the optimal aging time (not yet hardening, but silky soft mouth feel) I usually slice and vacuum pac the lot of it.
BTW, fine looking bresaola there. What cut of meat did you use?
BTW, fine looking bresaola there. What cut of meat did you use?
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by saucisson » Sun Jan 04, 2009 8:38 pm
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by DangerDan » Mon Jan 05, 2009 1:31 pm
vinner wrote:
BTW, fine looking bresaola there. What cut of meat did you use?
It was cut from a sirloin tip. Next one will be the whole sirloin tip rather than cut it into the casing.
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