Saturday, December 13, 2014

Cured Meat: Venison Bresaola

Venison Bresaola
Venison Bresaola
Adapted from DENTIST CHEF

1 1/2 lbs. Venison Tenderloin 
20 gr Smoked Sea Salt (about 2-3 percent of meat wt.)
1/4 tsp. of Pink Salt (optional, but keeps color of meat)
30 gr Brown Sugar
Spices: Nutmeg, Black-White-Green Peppercorns, Fennel Seed, Cardamon, Juniper Berries, Cloves
Herbs: Tarragon, Bay Leaf, Thyme, Oregano, and Rosemary
2-3 dried Chipotle or Jalapeno Peppers with seeds

Trim silverskin and fat from the tenderloin, weigh for calculating salt.

Rub Mixture 
Process salt, sugar, spices, herbs and peppers until powdery, set aside.

Venison Bresaola
Rub half of the spice mix into the meat; place in a covered container or zip lock bag and flip every 12 hours. 

Refrigerate 7-10 days until firm.

Discard liquid.  Coat with remaining spice mix, place in a clean container.

Refrigerate, flip every 12 hours for 1-2 days.

Wash gently in cool water, pat dry.
Attach Notations to Meat
Double-wrap in cheese cloth and secure, note both date and weight.  It should be about 30% less than at the start.

Hang in the coolest part of the basement in a moist area (not wet, just humid).

After two weeks, weigh.  If it did not lose another 30%, put it back and check in a few more days.
Venison Bresaola (note how dark the meat is, that is because I did not use pink salt cure)
Such complex flavor from a deer taken by Dan on our property!