Anyone into making charcuterie? I recently started dabbling in it again using the umai bags.
Back in spring I had bought a big eye of round. I used half for jerky, the other half I wanted to make bresaola with.
The cut was 845 grams, so I measured out the appropriate amount (0.25%) of cure #2, and some other spices… then it was sealed in a vac-bag and sat in the fridge for 16 days to cure.
After the cure it got rinsed and dusted with rub. The meat then went into an UmaiDry bag and into the fridge on a metal cooking rack to allow good air circulation all around.
Anyway, I was aiming for 40% moisture loss, or 510g finishing weight. Every couple days for the first week I’d flip the meat over to try to keep the drying more even.
It took not quite 3 weeks to reach the target weight. Well actually I was out of town on vacation when it hit the target weight. When I got back it was at 471g (44.3% weight loss). So then it got removed from the UmaiDry bag and into a regular vac-bag and back into the fridge for 2 weeks to equalize the moisture.
The smell is intensely beefy and kind of sweet. I need to break out the slicer because what I could do with the knife just wasn’t as thin as I want. The taste is awesome, though honestly I think it could use a little more salt. It’s like really intense beef jerky, and the rub gave it a nice kick. Definitely will be making more.
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Back in spring I had bought a big eye of round. I used half for jerky, the other half I wanted to make bresaola with.
The cut was 845 grams, so I measured out the appropriate amount (0.25%) of cure #2, and some other spices… then it was sealed in a vac-bag and sat in the fridge for 16 days to cure.
After the cure it got rinsed and dusted with rub. The meat then went into an UmaiDry bag and into the fridge on a metal cooking rack to allow good air circulation all around.
Anyway, I was aiming for 40% moisture loss, or 510g finishing weight. Every couple days for the first week I’d flip the meat over to try to keep the drying more even.
It took not quite 3 weeks to reach the target weight. Well actually I was out of town on vacation when it hit the target weight. When I got back it was at 471g (44.3% weight loss). So then it got removed from the UmaiDry bag and into a regular vac-bag and back into the fridge for 2 weeks to equalize the moisture.
The smell is intensely beefy and kind of sweet. I need to break out the slicer because what I could do with the knife just wasn’t as thin as I want. The taste is awesome, though honestly I think it could use a little more salt. It’s like really intense beef jerky, and the rub gave it a nice kick. Definitely will be making more.
Sent from my iPhone using Tapatalk