So can this continue to be stored in the chamber??
First Bresaola
6 posts
• Page 1 of 1
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??
- DangerDan
- Registered Member
- Posts: 180
- Joined: Sat Dec 20, 2008 4:44 am
- Location: SW Michigan USA
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?
" To be the stewards of what we have been given, to reap what we sow, to enjoy the harmony of it all.
me
me
- vinner
- Registered Member
- Posts: 554
- Joined: Fri Mar 31, 2006 12:22 am
- Location: Texas
by saucisson » Sun Jan 04, 2009 8:38 pm
I bought a waterproof keyboard last time I rebuilt my machine, I highly recommend them 
Dave
Dave
Curing is not an exact science... So it's not a sin to bin.
Great hams, from little acorns grow...
Great hams, from little acorns grow...
-
saucisson - Site Admin
- Posts: 6851
- Joined: Sat Mar 04, 2006 8:46 pm
- Location: Oxford UK
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.
- DangerDan
- Registered Member
- Posts: 180
- Joined: Sat Dec 20, 2008 4:44 am
- Location: SW Michigan USA
6 posts
• Page 1 of 1
Who is online
Users browsing this forum: No registered users and 0 guests