getting some Bresaola ready for Christmas..

GARNAAL · Nov 25, 2011

[SIZE=+1]A bunch of my Bresaola - Cured beef - in the dryer...

They went in the dryer 2 weeks ago, after curing for ~ 7 days with Salt, Sugar, Cure #2, Black pepper, Garlic powder, Rosemary and Thyme..[/SIZE]

[SIZE=+1]
I guess they will be dry enough to slice some up by Christmas - just a whiff of the peppermill on it and we have a good snack with a dry Tanqueray Martini![/SIZE]

ksace · Nov 25, 2011

Wow, never heard of it but I would definitely put my share away! Looks really good.

trekmstr · Nov 25, 2011

wow looks and sounds great. what are you using for a dryer. is that an actual meat ager or a dehydrator?

Paulie G. · Nov 25, 2011

Love it! Please tell me more about your "dryer"

GARNAAL · Nov 25, 2011

Paulie G. said:
Love it! Please tell me more about your "dryer"

look for details at my earlier posting here... :becky:

http://www.bbq-brethren.com/forum/showthread.php?t=117752

GARNAAL · Nov 25, 2011

here's a small fridge like that ..

Kenmore 1.8 cu. ft. Compact Refrigerator for ~ $80..

http://www.sears.com/shc/s/p_10153_12605_011W003579864000P?prdNo=2&blockNo=2&blockType=G2

bluetang · Nov 25, 2011

Dang that looks good. Just did my first bresaola ala YOU. Thanks Mon:thumb:

tish · Nov 25, 2011

I remember as a little girl watching my grandfather rolling and tying the braseola to put with his meatballs in the homemade pasta sauce to give it more flavor. Haven't found it here in PA. Have to ask my brother to bring it to me from a deli in Jersey City.

Phrasty · Nov 25, 2011

Awesome! I used to use a wine fridge to dry my meats too... until it kicked the bucket! A bit too hot and humid out here to do it in the open. I need to get it fixed!

Cheers

jason p · Nov 25, 2011

Never had it or heard of it but looks good

morgaj1 · Nov 25, 2011

At what temp do you dry it?

SmokinAussie · Nov 26, 2011

Thats SIMPLY

Cheers!

Bill

GARNAAL · Nov 26, 2011

morgaj1 said:
at what temp do you dry it?

~ 55 - 60 f

Capozzoli · Nov 26, 2011

I am in AWE.

LuvDbbq · Nov 26, 2011

trekmstr · Nov 26, 2011

i thought you had to have a special cooler for doing thatr. one that contolled temp & humidity.

trekmstr · Nov 26, 2011

wait!! are those peg board hooks? I'm having problems trying to figure out if it's pure genius or sacrilegious.

GARNAAL · Nov 26, 2011

trekmstr said:
wait!! are those peg board hooks? I'm having problems trying to figure out if it's pure genius or sacrilegious.

you're right - got them at my local hardware store and modified them a bit..

there's more than 1 way to skin a cat.. :becky:

before that I used some wooden dowels (with some screw-in metal hooks in them, every inch or so.. like these

dowels cut to size to fit in the shelf guides.. :laugh:

nothing to do with genius - I'm just a cheap SOB !!

getting some Bresaola ready for Christmas..

GARNAAL

is one Smokin' Farker

ksace

Knows what a fatty is.

trekmstr

Full Fledged Farker

Paulie G.

is one Smokin' Farker

GARNAAL

is one Smokin' Farker

GARNAAL

is one Smokin' Farker

bluetang

somebody shut me the fark up.

tish

Quintessential Chatty Farker

Phrasty

Babbling Farker

jason p

Knows what a fatty is.

morgaj1

is one Smokin' Farker

SmokinAussie

somebody shut me the fark up.

GARNAAL

is one Smokin' Farker

Capozzoli

Guest

LuvDbbq

Knows what a fatty is.

trekmstr

Full Fledged Farker

trekmstr

Full Fledged Farker

GARNAAL

is one Smokin' Farker

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