Homemade bresaola
Ingredients:
.- 1 peceto (529 oz. approximately)
.- 3.5 oz. of coarse or between fine salt.
.- .35 oz. of sugar.
Required amount of:
.- Lemon zest.
.- Sweet, smoked or spicy paprika (or a mixture of all three).
.- Black and white peppercorns.
.- Coriander seeds.
.- Net.
.- Micro-perforated paper (these last two items are easily available on the internet and are usually sold together).
Preparation:
Make a mixture with the salt, sugar and lemon zest.
Place the fish in a large container to be able to work comfortably.
Spread most of the mixture over it (reserve some for the next few days, if necessary) and massage vigorously for 20 minutes. The fish will begin to release hemoglobin and the salt and sugar mixture will dissolve in the meat.
Put the meat in a narrow container and put it in the fridge for 4 days.
On the second day it is important to check how the piece of meat is and remove the excess liquid. If you see that there are no grains of salt and sugar, you can add a little of the mixture that we previously reserved for this occasion (let's not add the salt if we see that there are still grains because we run the risk of being very salty!)
After 4 days we remove the fish from the refrigerator. We can appreciate the change in color (it is no longer pink, but a light brown color), texture (much more resistant to the touch) and size.
Rinse it with plenty of cold water to remove any remaining salt and sugar and place it in a container with water (covering it in its entirety) for an hour.
After this time, dry your meat with kitchen paper and cover it with a mixture that you are going to make with paprika, peppers (the peppers slightly crushed) and coriander seeds (also slightly crushed).
You can use the spices that we like the most for this process. We prefer something very classic.
Place it on a plate with a grid so that the air can pass through all the sides of the meat and that it has as little contact as possible with the surface of the plate.
Take it back to the refrigerator for 7 days (we can rotate it to give it a cylindrical shape).
After this time, take it out of the refrigerator.
Wrap it in micro-perforated paper as if it were a candy as tight as possible. Put the net and tie both ends.
Let it hanging for three weeks a month (the piece of meat should lose 30% of its original weight).
We put it in a wine cellar at 14°C (57°F). If you don't have a cellar, it can be left perfectly hanging in a cool and dry place in the house (if it can be dark, better).
Don't be scared if you see that any fungus or mold is generated on the surface, since it is completely normal. The mold should be white or green in color but never black.
Our bresaola was parking for three weeks until it losts the appropriate amount of weight (we recommend not consuming it before this happens).
During the whole process it is VERY important to verify that the meat does not give off any type of unpleasant smell (this applies to any cured meat that you make).
If this is the case, we will have to discard the piece because it was not cured correctly.
The formula that we use to cure our meats (salty) is approximately 3 days per kilo (3 days per 35.27 oz).
For the parked in the refrigerator (before wrapping them in paper and placing the net) we calculate approximately 4 days per kilo (4 days per 35.27 oz)
Bon Appétit!
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