Bresaola

This will be a brief post, but yesterday I cut into one of the bresaola, and was pleased outcome. I probably would bump up a couple of the spices and herbs when curing, but overall the flavor was good. It probably would have a better texture if I had used something other the tenderloin, but when I get free meat I don't complain. Here it is...

2 comments:

  1. I just cut into 2 of my basturma ( same thing, just made with eye of round ), that have been sitting in my curing chamber for almost 8 months.

    I "over" spiced these.. coating them with a very thick coat of spices.. and it's really come through in the flavor...

    todd

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  2. yeah the texture is kind of crumbly i guess you would say since I used the tenderloin, but will definitely bump up the spices next time around and use eye round. I think the product will be better in the end....

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