Venison Bresaola
Venison bresaola is a delicately cured and cold-smoked dried meat from the haunch, prepared in the Italian tradition. The combination of red wine, juniper, and curing salt gives the meat a deep aroma and a characteristic ruby-red color. The result is a refined sliced meat with an intense game flavor.
Ingredients(for 1 kg)
Instructions
Dry Cure
7-10 daysMix all dry ingredients and rub evenly onto the cleaned venison (topside). Store vacuum-sealed or in a sealed container in the refrigerator at 2-4 °C, turning daily.
Red Wine Bath
24 hoursBriefly rinse the cured meat under cold water, pat dry, and submerge completely in red wine. Rest covered in the refrigerator at 4 °C.
Cold Smoking
3x 8 hours (over 3 days)Pat the meat dry and cold-smoke at a maximum of 20 °C using beech and cherry wood. Allow 16 hours of air-drying between each smoking session.
Curing and Drying
14-18 daysEncase the meat in collagen casing or wrap tightly with butcher's twine. Hang at 12-15 °C and 75-80% relative humidity. Target a weight loss of 30-35%.
Pro Tip
For even drying, bind the meat in collagen casing or butcher's twine and mature at 12-15 °C with 75-80% relative humidity.
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