montjoye: (Default)
( Mar. 2nd, 2016 12:55 pm)

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All put into cure two weeks ago, or 5 weeks before game on


Bresaola
800g eye fillet

Cure:
100g salt
100g sugar
5g Prague power #2
5g peppercorns}
large sprig fresh rosemary-leaves stripped}
4g juniper berries} ground in coffee grinder with a little of the salt

Reserve half the mix
Rub other half into meat
Seal in bag- fridge for a week, turn daily
Dry off meat, rub in other half of cure, repeat the week of fridge+turning.
Quick water rinse, dry. Vinegar rinse, dry off again, weigh and record.
Tie, wrap and hang as per link until 30% weight lost.
Slice thinly and eat- with olive oil and lemon juice is recommended.

http://www.theguardian.com/lifeandstyle/gallery/2011/may/13/how-make-bresaola-in-pictures#/?picture=373889060&index=0

Salt pork
~1kg pork belly, preferrably with skin removed by a good butcher. (turn that into crackling and try not to eat all at once)
pack pork in salt (in ziplock bag is easiest). Fridge for a week, turn daily
Drain off liquid, add more salt. Fridge for a week, turn daily
Quick water rinse, dry. Vinegar rinse, dry off again, weigh and record.
Rub a mix of ground pepper, cinnamon and cloves in the surface
wrap, tie and hang.

This year the pork is in three pieces because the butcher was crap. Not using these people again for meat to be preserved. Fingers crossed the smaller pieces still work.

Weights- I forgot again and these are with cloth, ties and clips
Bresaola- 610g
Pork - 500g, 375g, 125g.


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