More food to die for

image

From gathered mushrooms to old meat: this is my attempt at sort-of bresaola. I hadn’t heard of it till about 3 weeks ago. It’s air dried cured beef. I picked it in a mixture of salt, special pickling salt containing nitrates, sugar, herbs and spices for about 2 weeks in the fridge. Then a quick bath in wine and balsamic vinegar.

image

It’s now wrapped in muslin and hanging under the house. It’s really a little warm for this kind of caper: should have been doing this a few months ago over winter. I’m also using the wrong cut of beef: chuck not round. But it’s only a little piece, so if it all goes horribly wrong I’m not throwing out very much. We’ll see in a month or so.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: