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Venison deer bresaola recipe homemade air dried cure loin

Venison deer bresaola recipe homemade air dried cure loin

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venison deer bresaola recipe homemade air dried cure loin

venison bresaola recipe homemade cured deer loin

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bresaola

Venison Bresaola Dried cured venison loin! I'm trying it!

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Have you tried bresaola before? Would you like to try to make your own?

Bresaola

Bresaola is an air-dried meat traditionally made from beef-- but we're using venison. This recipe is the perfect gateway into charcuterie:

At this point, I let the roast cool down in the oven for a couple-three hours, until there was no appreciable heat to it, then put it in a ZipLock bag with ...

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The surface developed a lovely, very fine white mold, like the dry-cured Italian salumi ...

I then served the roe deer carpaccio with a nice ball of salad, shaped with my hands.

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Most mold is natural and good on cured meats. White mold and gray mold are really normal, and even protective of the meat.

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Before we get too far, know that you'll need a specific piece of kitchenware for this recipe: a terrine mold. JB Prince (jb prince.com) offers several sizes ...

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I have no idea what part of the deer this is from. Shoulder or leg I imagine. It's REALLY lean, and looks like really nice dark red beef. The curing ...

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Here's the first "half" of the dried beef:

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As opposed to the cooked pastrami, Bresaola is beef that is not cooked at all. I've mentioned this cured meat a couple of times before (here for example).

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Oh deer! Great Glen offers many different types of venison charcuterie.

First trial of making venison loin bresaola at a normal coolroom(Temperature was around 2

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Pastrami