UMAi Bresaola


 

CaseT

TVWBB Platinum Member
I started this about two months ago or so. Just about at my target weight. So it might get sliced into this weekend or early next week.

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This afternoon might be the day that I slice into this! I'll weigh it a bit later and see where we are with it.
 
Well here we are it finally time! Weighed last night and I am at 40% weight loss. Will be slicing this afternoon.

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I can't wait to see the results.

It's all sliced! But it's too much of a pain to post photos from my phone!

So photos will have to wait until I go back to my office.

It's tasty, and goes really good with a aged cheddar.
 
Ya all ready for the final report?

Turned out really good. The flavor is very subtle. Nice one I think I will cold smoke then dry.

Pairs really nice with horseradish cheddar.

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Enjoy!
 
That's really pretty and very cool!!! So, no cooking just curing with the seasoning?

Dan that is correct, no cooking.

The spices used are for flavor only and have nothing to do with the curing and drying process.

This is a dried product. I did use cure #2, which is a commercial nitrate, and nitrite salt product. Also used was the UMAi dry bags which allow you to do the dry cure process in a refrigerator. Without the UMAi bags one would need a curing chamber wher you could control the humidity and temperature.
 
Very nice result, Case! So much fun to do these types of projects (especially when they turn out well!) :)

Rich
 
Very nice looking! Wine, Beer, Cheese....looks like a good friend to all of them.

Just recently learned about UMai bags. I've always wanted to build a drying chamber. These bags seem like a much easier way.
 

 

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