Now I just have to go the the deli and get them to slice it like this- it's just too much work to keep doing it by hand. Isn't it pretty? It almost makes me want to make stained-meat windows, except that it's too tasty.
Monday, June 29, 2009
Bresaola
Not bad for a first try. It came out a little salty, because I forgot about it and left it on the cure for a week. Next time I think 4 days will be about right.
Now I just have to go the the deli and get them to slice it like this- it's just too much work to keep doing it by hand. Isn't it pretty? It almost makes me want to make stained-meat windows, except that it's too tasty.
Now I just have to go the the deli and get them to slice it like this- it's just too much work to keep doing it by hand. Isn't it pretty? It almost makes me want to make stained-meat windows, except that it's too tasty.
Subscribe to:
Post Comments (Atom)
5 comments:
What curing process did you use?
Not bad, indeed!!!
It's a beautiful thing...will you grant us the recipe?
Jen (and Peter): Salt, a little sugar, garlic, thyme, juniper, pepper, and rosemary. Packed in a glass dish, covered, and turned every day to redistribute the cure. Many books call for pink salt, but I didn't use it.
CC: Next time will be better, but this doesn't suck. I had it for lunch, wrapped around cornichons.
oh hell yeah. i would totally love some meat stained glass windows in my place - i'd prob. eat it as well. maybe meat curtains instead?
Post a Comment