Venison Bresaola
Venison Bresaola is a noble variant of the North Italian bresaola, made from roe deer leg with aromatic alpine herbs. The lean venison is excellent for this air-dried specialty product. A light cold smoking pass with beechwood gives it additional depth.
Ingredients(for 1 kg)
Instructions
Curing
8-10 daysCombine all ingredients into a cure mix and rub evenly all over the trimmed venison. Seal in a vacuum bag and cure at 4 °C in the fridge. Turn daily.
Equalizing
2 daysRemove meat from vacuum bag, briefly rinse under cold water, pat dry and allow to equalize for 2 days at 14 °C and 78% humidity.
Cold Smoking
4-6 hoursCold smoke the meat once at max. 18 °C for 4–6 hours using beechwood, then allow to hang in the air for 12 hours.
Air Drying and Aging
3-4 weeksHang the tied meat to age at 12–14 °C and 70–75% humidity until a weight loss of 35–40% is achieved. Check regularly for mold.
Pro Tip
For a nice compact shape, wrap the meat tightly in butcher's twine or a collagen casing before drying – this gives the classic round bresaola shape when sliced.
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