www.sausagemaking.org

Finished at 46.9 per cent weight loss, the bresaola tastes great!

Notes for next time:

- use less salt
- use smaller amounts of flavourings
- eat less dry? (Although maybe it will get less dry as I move into the thicker end)


Pics here:

https://www.flickr.com/photos/139117223 ... 7247204552


Ingredients:

Topside of beef 1374g

Following as per cent of meat:

Salt 2.80
Cure #2 0.20
Sugar 0.50
Black pepper 0.40
Rosemary 0.40
Juniper berries 0.29

(beef bung casing)

Congratulations.
As far as your comment about using less salt - if you taste it sooner for the texture you're hoping for you might find the salt content is more to your liking. As it dries out the ratio of salt to moisture increases so it will seem saltier. If eaten sooner it would have seemed less salty (same with the other seasonings). So if you change your recipe don't adjust too far until you find the % weight loss you like first.

Good points John...

Thanks!

I don't think the link to the bresaola pics was working before...

Think I've fixed it now.

Flickr is not, I have discovered, very straightforward.


https://www.flickr.com/photos/139117223 ... 7247204552

Nice.

I take back what I said about it being too salty and highly-flavoured.

When eaten with the typical accompaniments it tastes just perfect.

I'm very pleased. After 74 days of suspense, you can imagine!


2016-04-22_07-43-18 by Steven_D_B, on Flickr

I have to say, that looks like a plate of food I'd enjoy.

Fantastic. Congratulations.

Phil