The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Bresaola is done and I started some chorizo
January 14, 2014 at 10:42 pm #1824
Here’s a couple pictures of my finished bresaola. It did not have enough salt because I started curing prior to understanding the 2.5-3% salt ratio. Spices are very subtle. Overall, it doesn’t suck, but the next batch will be improved. My electric meat slicer arrives Thursday.January 15, 2014 at 2:33 am #7682Ron PrattMember
BRAVO – Dave! You win the imaginary traveling trophy for a job well done! :laugh: RonJanuary 17, 2014 at 5:04 pm #7691January 18, 2014 at 2:14 am #7692
Nice work. That slicer is pretty awesome, well worth the money. Coincidentally, we just finished another Bresaola, this time curing it in Foodsaver bags under vacuum for two weeks before sealing into UMAi Dry. Here are some shots of the finished goods:
Here is our solution to portioning the sliced product for storage in the fridge
[/URL]January 18, 2014 at 5:44 am #7693
Your bresaola looks amazing! I love the fat running through it. I will definitely vacuum seal the leftovers if there are any.
I love the slicer so far and it’s a great price at Costco online. Amazon carries the bare bones Chef’s Choice 632 for the same price. The one from Costco includes the non-serrated blade, which can set you back another $45 if ordered from the mfg.January 19, 2014 at 10:28 am #7696
Might I suggest one thing. I had to vacuum seal a lot of Bresaola so I used food grade wax paper between slices. Much easier to separate slices.
Again great JOB!!!!!!!! :woohoo:January 19, 2014 at 11:15 am #7697
Good point, thats how good commercial packaging is done, sheets of wax paper or plastic between layers of slices.January 19, 2014 at 12:17 pm #7698
The first time I made my Bresaola and tried to stack slices than vacuum seal I realized right away my err. I quickly acquired 6×6 wax paper. Life saver.January 19, 2014 at 8:45 pm #7699
I too started two Coppas last week, not understanding the salt ratio. I had a total weight of 6 lbs, 3 lbs each. This is a pound and a half more than the recipe on the UMAi package. I added a little more salt and cure. Looking back, I think I’m okay on cure but light on the salt. After 7 days of curing they have not firmed up as much as in the video. I contacted UMAi support and they recommended to let them cure another 7 days. I’m worried about bad bacteria if I messed up. If I was light on salt is that something to worry about? Or is it just going to be a taste thing? Any help for this new comer to Charcuterie would be greatly appreciated. Thanks, JimJanuary 20, 2014 at 12:38 am #7700
When curing meat the goal is to get the cure into the center of the meat. Using salt is the only thing necessary for curing whole muscle groups but I like using Prague powder for added safety margin and flavor.
I use a salt equilibrium technique which means I use a % of salt to neat ratio. I use 2.5 % – 3% and sometimes more for flavor.
I.E. 3 pounds (lb) = 1,360.77711 grams (g) X 3% = 41 grams of salt rounded up or 41 grams (g) = 1.464285714 ounces (oz)
What percentage did you use?January 20, 2014 at 3:59 am #7701
I’m not sure. Like I mentioned, I just used the recipe on the UMAi site for capicola. I didn’t know anything about ratios. I think I used 4 tbls. rather than the 3 called for. I figured being a 1 1/2 more meat than they were using on the site, I’d be okay. Now I’m not so sure. Can I add some more salt since I’m going to cure it for another 7 days? Or am I just out of luck on this try?January 20, 2014 at 6:26 am #7702
Very interesting. Different salt weighs different amounts by volume. Table salt vs Morton vs Diamond etc etc. If you want to be very very conservative you can toss a lot more salt and go for 3-4 more days but it could be a little too salty. I suggest reading some of the books suggested on this website.
Read all thier books…..
The Art of Making Fermented Sausages Paperback
by Stanley Marianski (Author) , Adam Marianski (Contributor)
a couple of blogs I love are listed on my blog.
GOOD LUCK AND LET US KNOW WHAT YOU DECIDE. :side:
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