Recipe for making bresaola? - bresaola making
I am looking for a recipe for Itallian Bresaola (cured ham) I need the ingredients and the time of the dry-rubbed or in brine
Wednesday, February 17, 2010
Bresaola Making Recipe For Making Bresaola?
3 comments:
BRESAOLA
The recipe was used for the first time, "Walnut Leaves" by Ann and Franco Taruschio. It has been amended to reflect our own tastes, ingredients and recipes of Piedmont won her friends.
To develop forms of lots of meat such as sausage, ham and sausage, such as healing. In the book, the true "by Oded Schwartz (DK Publishing, NY, 1996, ISBN # 0-7894-1053-2), the following services for the offers of the book entitled The problem of storage. "Since many factors affect the process of conservation, it is possible that the final product look like smell or taste in the prescribed manner could. If so, you need to know what went wrong and especially if the food is good to eat . The most common problemsProblems in storage are listed below. "
Sausages and salami
Problem: No white mold of sausages and cured meats - This form is of course supported by appropriate storage conditions. It is harmless and adds to the taste of the product.
Problem: no black or green mold, cold meats and sausages - salt is too low or the meat is not properly healed, or the storage atmosphere is too humid and hot. Discard the product immediately.
Ingredients:
10.12 Lb top steak - trimmed of fat
4.5 liters of red wine - Bordeaux wines at low prices
2.5 lb Coarse salt
12 offices Romero - each about 6-8 cm.
1 LG. Thyme - Bunch
Bay leaves 6.8
2 Lg. carrots - quartered
2 lg. Onions - White
Lg 6.8. Garlic cloves - crushed
1 / 2 cup Pepper - black
1 / 2 cup juniper berries - crushed
1 TBL. Pepper flakes - hot
2 oranges worth of orange peel
Prepare the marinade
Mix all ingredients except meat in a tub - plastic or otherwise - with sufficient capacity for the marinade and meat. Mix well for one or two minutes.
Preparation Bresaola
Place meat in marinade. All meat must be covered. Cover the pan and take the back of the refrigerator. Allow for a week or until the meat is very firm. (We went to a maximum of ten days is used in the refrigerator or cooler than the basement in the basement.) Turn on the beef more than once in the middle of the cycle aroma. At the end of the marinade, remove, take you out of the marinade, dry and wrapped in two layers of gauze. Hang in a cool dry place. Place the paper on the floor, such as meat drips a little in the first few days after drying. The meat should be suspended for at least 3 weeks. After this time the meat should be firm, but when pressed with your fingers. We (9 pounds Bresaola have two blocks as long as a month and have been awarded.) When should a tour of the 12 pounds, three weeks are sufficient, but we can not be a final deadline. The test of strength is the best method available for evaluation. Mold can be formed during the drying process.
When dry, remove all white mold [See n conservationOTE up] with a brush and scraper. Bresaola washing with vinegar. Dry and rub all Bresaola with olive oil. Wrap in parchment paper and stored under refrigeration.
Serve cut into thin slices. We recommend that you served with arugula, olive oil and Parmesan cheese. Alternatively, serve with salsa verde, or wrap it around the figs into quarters. [For a richer taste, top each quarter, the figure with a teaspoon of cheese telemedicine, then wrap it around Bresaola figs and cheese.] In addition, some Bresaola Sharp, broken into small pieces, and a salad of spinach, radicchio, pine nuts and with olive oil and balsamic vinegar coated.
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