Beef Cure ( Bresaola / Cecina )

[SamuelG]

Ran out of my dry cured beef and it's time to get busy.  I have made some adjustments to my recipe. 

- Less sugar will be used with a tad more pepper.
- On the second piece I  have added garlic. 
- I applied the entire cure at the beginning instead of every 7 days.






I was not happy with this cut of beef, but I got it 2x1 @ 2.25/lb so it worth a try.  I had to separate the first piece.




On the second, the cure #2 should be 5g not 6g.

I will cure for about 15-21 days, cold smoke for 12 hours and then to the drying cabinet @ 60 Deg for a 40-50% loss.  This time around I'll use protein lined casings ( thanks NepaS for the suggestion ).  The bags will be "massaged" once a day to help spread the cure.  Water will not be removed.  It will probably take 4-6 months and hopefully end up with some more of this:


Thanks


SamuelG

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[Habanero Smoker]

I haven't made some in a while. Hopefully I can start dry curing again in October. I will be interested to know how the full cure for 14 days works. I never put mine in a casing, so I will also be interested to see how that works.

[SamuelG]

So I got a little busy and had to wait 23 days in cure, longer than I have ever gone.

Took the largest piece out.



Gave it a good was and dry



Got the meat aging bags ready.   This is an idea I got from BLSH.  I made a sleeve and vac packed it.









If it does not work, I'll have to use a straw.  I hope this gives it a more even dry, but we will see.


SamuelG

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[SamuelG]

Ok.  I used protein lined on these to see how it turns out.



Washed and pat dry



Stuffed into casings



Set to hang and dry with the rest






SamuelG

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[SamuelG]

The meat aging bagged beef looks fantastic.  It has no mold and is drying very evenly.  I wish I had some of those ham nets to hang it better, but so far I cant complain. 

The ones in the protein lined... WHAT A POS!!! I have to wipe them daily with vinegar.

Here is the one that was just hung.




SamuelG

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[NePaSmoKer]

Looks real good. Cant wait to get my fridge dry cabinet back running when we get south.

Hey lemme know if you would like to try a Landjaeger recipe.

[SamuelG]

Hey lemme know if you would like to try a Landjaeger recipe.

NePas,

A secret recipe???

:)

Send it right over!  I'll use it for my next batch when I'm done drying this one.

Gracias


SamuelG

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[NePaSmoKer]

Hey lemme know if you would like to try a Landjaeger recipe.

NePas,

A secret recipe???

:)

Send it right over!  I'll use it for my next batch when I'm done drying this one.

Gracias


SamuelG

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I will post in the sausage area so everyone can try it.

Its from the vault  ;D

[SamuelG]

I thought the "vault" was packed and sitting somewhere in GA under maximum security???

Thanks for the recipe.  I think I have at least 2-3 weeks of dry time before I can start again. 


SamuelG

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[SamuelG]

So far so good.  The beef is turning out amazing!  It has lost 26.88% weighting in at 2 lbs 14.8 oz or 1327 grams.  It has great color and the outside is not drying too fast.



It's a half way done I would say.


SamuelG

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[SamuelG]

The beef in the casings looking better!





SamuelG

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[Wallaby]

How would using Morton tender quick effect this recipe.

Mike

[SouthernSmoked]

Man oh Man, how did I miss this one

I purchased the bags a while back after Eric had posted about them - just not tried them yet.


Thanks for the reminder.

Looks awesome Samuel !!

[Keymaster]

Awesome, I'll be watchin this thread too ;D

[SamuelG]

How would using Morton tender quick effect this recipe.

Mike

I hope someone with more experience sees this.

It says it has both nitrate and nitrite....according to their own info it can be used for dry cures. 

I do not want to give you information that could get someone sick.  I mix all my cures according to specific recipes and maintain the proper Percentages recommend.  For these I use Cure #2.

Hope this helped.


**** Please verify this info ******




SamuelG

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