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I went mad and bought a whole beef rump- from which these bits were extracted
Jerky
this recipe from L. Also recommended is:www.markblumberg.com/biltong.html
1.1kg strips of lean rump
4 tsp sugar (I used dark brown for max flavour)
2 tbs coriander crushed
2 tbs coarse salt
1 tsp cracked pepper (pepper takes more grinding than coriander- do separately next time)
1/2 cup malt vinegar ( I used red wine vinegar 'cause I had it)
marinate overnight, dehydrate.
Bresaola
two ~500g logs of rump this year*
Cure:
100g salt
100g white sugar
5g peppercorns}
3ish g fresh rosemary leaves}
3g juniper berries} ground in coffee grinder with a little of the salt
Reserve half the mix
Rub other half into meat
Seal in zip lock 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, pat dry with cloth or paper towel. Vinegar rinse (I put vinegar in a small bowl and use a cloth to pat it on the meat), dry off again, weigh and record.
Tie, wrap and hang as per link until 30% weight lost. (I invert it every few days in the first week. If the cloth gets wet, change it). The drying takes about 3weeks, at least here with usually no higher than medium humidity.
Slice thinly and eat- with olive oil and lemon juice is recommended.
Note: we established last year that a version without nitrates/pink salt/prague powder... not only works fine, we preferred it.
www.theguardian.com/lifeandstyle/gallery/2011/may/13/how-make-bresaola-in-pictures#/
Out of the cure 25th March
One piece 400g, t'other 550g
* beef cuts I have used: eye fillet (marvellous but exxy) girello (acceptable- has been used the last two years), this year I'm trying rump. The recipe I was working from and linked to, specifies something like "top round" which is an american thing and different to what we can get in Oz due to different methods of hanging a beef carcass I'm told. You want something very lean and a neat log along the grain of the meat, not too tough. Pork loin also works. 2025: and now I can add silverside to this list, obviously not the corned sort.
Jerky
this recipe from L. Also recommended is:www.markblumberg.com/biltong.html
1.1kg strips of lean rump
4 tsp sugar (I used dark brown for max flavour)
2 tbs coriander crushed
2 tbs coarse salt
1 tsp cracked pepper (pepper takes more grinding than coriander- do separately next time)
1/2 cup malt vinegar ( I used red wine vinegar 'cause I had it)
marinate overnight, dehydrate.
Bresaola
two ~500g logs of rump this year*
Cure:
100g salt
100g white sugar
5g peppercorns}
3ish g fresh rosemary leaves}
3g juniper berries} ground in coffee grinder with a little of the salt
Reserve half the mix
Rub other half into meat
Seal in zip lock 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, pat dry with cloth or paper towel. Vinegar rinse (I put vinegar in a small bowl and use a cloth to pat it on the meat), dry off again, weigh and record.
Tie, wrap and hang as per link until 30% weight lost. (I invert it every few days in the first week. If the cloth gets wet, change it). The drying takes about 3weeks, at least here with usually no higher than medium humidity.
Slice thinly and eat- with olive oil and lemon juice is recommended.
Note: we established last year that a version without nitrates/pink salt/prague powder... not only works fine, we preferred it.
www.theguardian.com/lifeandstyle/gallery/2011/may/13/how-make-bresaola-in-pictures#/
Out of the cure 25th March
One piece 400g, t'other 550g
* beef cuts I have used: eye fillet (marvellous but exxy) girello (acceptable- has been used the last two years), this year I'm trying rump. The recipe I was working from and linked to, specifies something like "top round" which is an american thing and different to what we can get in Oz due to different methods of hanging a beef carcass I'm told. You want something very lean and a neat log along the grain of the meat, not too tough. Pork loin also works. 2025: and now I can add silverside to this list, obviously not the corned sort.
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