How to make Bresaola - Italian air-dried beef ham
In this video, I’ll show you how to make Bresaola. You can find the ingredients in the video description or blog article.
🥩 My dry-cured & cooked ham book: wurstcircle.com/ham-book/
🍽️ Ingredients:
Ingredients for your Bresaola
Meat:
Beef top round, eye round or loin (depending on how much you want to make)
For curing:
The amount you need is measured by the weight of the beef.
2.75 % salt
0.25 % Cure #2
Example:
Your beef is 300g. Then you need:
8.25 g salt (300 / 100 * 2.75)
0.75 g Cure #2 (300 / 100 * 0.25)
For the drying process I used:
juniper berries
thyme
black pepper
📓 Full recipe: wurstcircle.com/recipes/bresa...
📌 Subscribe to my channel: bit.ly/WurstCircleYT
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📩 Contact:
I am happy to get any feedback, suggestions and inquiries. Please e-mail me at: daniel(at)wurstcircle.com
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🎵 Music:
Good Morning by Amine Maxwell
/ aminemaxwell
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Пікірлер: 14
Very nice video!!! Bresaola is one of my favorites.
Good stuff - next do Bündnerfleisch!
you never said how long in the fridge in the temp controlled room.
Hi Daniel, Bresaola one of my Favorites, very easy recipe to follow, I'll give this one a try. Thanks
Why were the two meats different colors?
What do you think about the dry aging bags/wraps?
@fatman7817
10 ай бұрын
They work great!
What is 0.25 % Cure? Is there another name for this product please?
@farzadmoshkelani900
3 ай бұрын
Curing salts are generally a mixture of table salt and sodium nitrite.
How many degrees in the fridge?
Wie heißt den Stück/Schnitt auf deutsch?
@tmuxor
5 ай бұрын
I think the "top round" or "topside" cut is called "Oberschale" from my quick googling. I'm not German so I can't confirm 100%.
Your math for Celsius and Fahrenheit are totally off. 50 degrees centigrade is much much higher than 59 degrees F. .
@WurstCircle
7 ай бұрын
15 not 50. basically spot on 😉