Venison Bresaola
Ingredients
Kg 1 venison loin
N 2 tbsp Kosher salt
N 3 tbsp sugar
N 1 tbsp maple syrup
N 2 tbsp smoked paprika
N 1 tbsp dried marjoram
N 2 tbsp dried sage
N 2 tbsp ground black pepper
Preparation
- Make sure your meat has most of the fat and all of the sinew removed. Bresaola is supposed to be lean.
- Mix the salt, sugar, spices and dried herbs together. Rub maple syrup thoroughly over all of the meat and then massage the combined dry mix into the meat, so it is well coated.
- Put the meat into a plastic zip-lock bag or container with a sealed lid. Put it in the refrigerator. Cure this for 12 days, turning the meat over once a day. Pour off any liquid that accumulates, and redistribute the spices as needed. If the meat is small, adjust your cure days to half.
- After 12 days remove meat and rinse off the spices under cold water and pat dry with paper towels.
- If you know how to truss the meat, then do so and hang in a chamber or chiller at 50°F (10° C) for 2 weeks. The venison has to lose the 30% of weight.
- After 2 weeks remove and thinly slice the meat and enjoy with soft cheese and crackers.
Other
ChefVilli Tosi
Other Info You actually want a layer of white mold on the bresaola: It protects the meat from nastier molds, and helps the meat to dry evenly. White mold is good. Green mold is not the end of the world, but wipe it away periodically with vinegar. Black mold is bad. If you get a serious growth of black mold, toss the meat. Vinegar is your friend here. Keep tabs on the bresaola and molds will not get out of hand. Kcal 278* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
