The Bresaola Experiment

[devo]

I have not looked at my Bresaola in a few days so I thought I should check on it. Looks to be doing very well.  :)

[Kevin A]

I look forward to seeing how this turns out! Looks great so far!

Kevin

[sjmcdowall]

Looks great!  What style "salami's" are hanging next to it?

[devo]

Looks great!  What style "salami's" are hanging next to it?

http://forum.bradleysmoker.com/index.php?topic=28354.0

[devo]

Going to let it loose another 235g before I test it out. Starting to firm up very nicely

[MidKnightRider]

Man that looks like its going to be so good!

[Keymaster]

so is there a reason why you cut the strings? Sure is white and purty :)

[devo]

so is there a reason why you cut the strings? Sure is white and purty :)

Never cut the strings Aaron, just out of the picture from what I can tell

[Keymaster]

so is there a reason why you cut the strings? Sure is white and purty :)

Never cut the strings Aaron, just out of the picture from what I can tell

I thought what you meant by "letting it loose" you cut some string but I see now thanks!! You all spell diferent in canada like Colour we spell color and Loose we spell lose.  Soury ;)

[devo]

Who said I can Spele  ??? ???

[devo]

Cut when it lost about 35% of it's green weight.



The small piece I sliced up with out the casing on


Sliced



Not something I would do again for myself. Tastes alright but nothing I would go out of my way for.

[mikecorn.1]

WOW! NICE color you got on those.

[3rensho]

Looks good but the meat is a lot fatter than the Italian stuff.  Try this, make a layer one slice deep on a platter.  Squeeze some fresh ripe lemon juice over it - dropwise.  From a lemon, not from a bottle or one of those plastic things.  Drizzle a bit of single varietal EVOO over it.  Let sit for 20 min and then give it a taste.  That's the way we eat it.  Also works a treat for uncooked artichoke hearts sliced literally paper thin.

[SamuelG]

That looks insane! That one of my favorites to make and eat.

:) :) :)

....sorry it was not what you expected.

[devo]

Looks good but the meat is a lot fatter than the Italian stuff.  Try this, make a layer one slice deep on a platter.  Squeeze some fresh ripe lemon juice over it - dropwise.  From a lemon, not from a bottle or one of those plastic things.  Drizzle a bit of single varietal EVOO over it.  Let sit for 20 min and then give it a taste.  That's the way we eat it.  Also works a treat for uncooked artichoke hearts sliced literally paper thin.

Ya tried all that stuff, just not my cup of tea. Must be something you grow up on as I can't see the or should I say taste the experience you have with it.