Kosher Dosher...“I am a culinary Heretic"

So why another Bresaola? I love cured meats!! There is a science and mystery about curing meats and a love for the process.   Think about it for a moment.  You are in complete control over what happens to a piece of muscle or for that matter sausage.  From start to finish you have the ability to transform it into something it was never intended to be.  My Grandfather on my Dads side was Sicilian and I grew up eating a lot of cured meats.  I.E Capicola, Cacciatore, Motadella, Pancetta, Prosciutto, Salame and Sopressata.  I have not touched the stuff in 14 years for religious reasons.  Suffice it to say I did not stop eating Italian cured meats because they tasted bad, Oh contraire.  Anyhow I decided to to make my own non Treif versions so here we go again.  In an earlier blog Bresaola using UMAI Charcuterie Bags  I made my first Bresaola and the picture above shows how beaut...

Bresaola Bresaola Bresaola io ti adora!!!! For those of you that do not speak Italian "io ti adora" means "How I adore you" I don't  speak Italian either so I goggled it because it sound sophisticated. That's right I love just adore my Bresaola.  In a privous post titled Bresaola using UMAI Charcuterie Bags I talked about how I cured it and here are the results of that effort.  A special thanks to Jason Molinari of cured meats blog for sharing his recipe!!!  After 21 days of curing and 51 days of dry curing the Bresaola met its target weight of 2137 grams which was a 35% loss in weight. I originally was shooting for 30% but decided to go for an extra 5%.  My thoughts?  The Bresaola tasted meaty and the texture was silky and creamy. Overall I would say it was a symphony orchestrated and executed with precision.   Perhaps, and I am still debating this I will pu...