First Bresaeola out of the new Curing Chamber

[Ty520]

Just took the first Bresaeola out of the new curing chamber...

Would have preferred it a bit drier, but am pleased.

No food poisoning, so it passes the test!

 

[stickman]

I have to say, that looks good!

 

[ChuckD]

I like making cured meats. I’ll be googling “bresaeola” and “curing chambers” tonight. If you have some links please do share.

Chuck

 

[Ty520]

i used these links for the build - the first two, in particular:

https://eatcuredmeat.com/how-to-build-a-curing-chamber-for-dry-cured-meat/
https://tasteofartisan.com/meat-curing-chamber/
https://elevatedwild.com/elevatedwildblog/diy-curing-chamber
I used a wine fridge because it is designed to operate at around the same temp as curing typically requires - a mini fridge will frost up (they do make frost free minis, but they're much more expensive)

or if you have room and the budget, go with a full size fridge.

I did not use a dehumidifier because i live in the desert.

I did not hook the fridge up to a controller because since it is a wine fridge, it already has an accurate built-in temperature controller (another reason to go with a wine fridge)

make sure to go with a cool mist ultrasonic humidifier, and use distilled water.

I would recommend going with the biggest one you can afford/have room for. I can probably only reasonably fit 4 cuts at a time, and they barely clear the top of the humidifier

One thing I do need to figure out is how to create VERY subtle air movement

 

[ChuckD]

Thanks! I need to get to a laptop to review. Is this the same type of unit you can use for long term aging of uncured beef?

 

[Ty520]

Thanks! I need to get to a laptop to review. Is this the same type of unit you can use for long term aging of uncured beef?

yes, although dry aging a cut of beef is typically done at 35-40 degrees, and needs more air circulation

 

[Kitchen]

Nice, I just started a Prosciutto Crudo a few days ago with a 30 lb Berkshire Leg I got from a local farm. It's currently buried in salt until the 28th and I hope to let it hang for two years. I've wanted to try beef curing.

That looks like very little fat in your. Are Bressaeolas prone to drying out fast?

 

[Ty520]

Nice, I just started a Prosciutto Crudo a few days ago with a 30 lb Berkshire Leg I got from a local farm. It's currently buried in salt until the 28th and I hope to let it hang for two years. I've wanted to try beef curing.

That looks like very little fat in your. Are Bressaeolas prone to drying out fast?

It definitely went faster than my pancetta. -started after and finished before. I think the leanness helped. I think a pork loin trimmed similarly would probably cure about as quickly though