Bresaola. Italian recipe for dried meat

As you have already seen, including from our posts, you have already seen it. Most often used drying, much less salinization. However, some have thought of combining these two processes. Which is the procedure for storing meat from climatic conditions. It is still very much nothing. And the ancestors of modern italians bresaola.

Cooking process bresaols The process consists of two stages – the process of salting and drying. It means that it will take only a few days to complete. It is quietly dried in a shade until it loses about 40 percent of its original weight.

It is possible to reduce the amount of liquid. The whole piece deteriorates. It is desirable to avoid this condition. Well, for starters, it is better to practice even small pieces. Professional cooking bresaols, so much has to be learned independently in the course of experiments.

If you want to go on it, then you will be able to go on it. It is traditionally cut into thin slices and eaten right there. Or add to salads, sandwiches and other products. But the most bresaole additional temperature treatment is no longer needed.

As for the specific recipe, it sounds like this.

  • 4 pounds of meat (2k) – beef, remove fat, remove films, too. The piece should be as lean as possible. It can be divided into several parts.
  • 2 tablespoons of sugar
  • 2 tablespoons salt
  • tablespoon of maple syrup (optional)
  • 2 tablespoons dried juniper berries
  • tablespoon dried marjoram
  • tablespoon dried sage
  • 2 tablespoons black pepper

It is a mixture of all kinds of spices. Surplus of spices postpone and save. Put it in a large pot. For 12 days, it was removed. The piece should not be harsh.

Rinse with cold water cooking bresaola It was not until the end of the day that they were needed. We remind you that the humidity is 80-90 percent, the temperature is about 15 degrees Celsius, there is no direct sunlight, Humidity should be reduced to about 5 percent every week (up or 70 percent). Although some prefer even drier – 60 percent, which is also quite realistic. Everything will take you a month to three. In rare cases – up to 6.

It is a special product. It doesn’t start another mold. It is a good idea to create a product. But this is subtlety. Oh yeah, about mold. Experts say something like this: “White is good, green is cut off and good, black is pi ** Eat meat.”

And, perhaps, even questions should not be asked. It is completely edible and even tasty meat, which can be kept for several months in absolutely any conditions. The cooking process itself is not particularly complicated, although it requires some special conditions. But it can be created without electricity, which is especially important. Although it is sometimes a ventilated cellar. But here your business. In short, the recipe is tasty, cooked for a long time, but without much effort. Take note of yourself.

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