Bresaola - Not for the squeamish. Picture heavy.

nolaegghead · November 2012

Ok. It's done over a week earlier than expected. My humidity levels are half what's recommended and I had some surface mold. Based on weight loss - it's down to about 65% of what I started with, I needed to refrigerate.

I cut up some of it to eat and see what I'm dealing with. Tastes great. I mean, really great. Kind of musty, earthy, beefy. Can't wait to use it in some appetizers.

I brushed off the surface mold and god knows what else, then gave it a vinegar bath with some scrubbing, then rinsed it off, dried it and it looked pretty good. No funky odors, ('scept mold and the treatment seems to take care of that - we eat moldy cheese all the time). No signs of spoilage. I suppose If I'm not sick in the next day or two I'll be in the clear (seriously, nothing is going to survive the curing this thing got - 2 weeks of dry cure with sodium nitrate and sodium nitrite).

I'll try posting more pics when it's all purdy and stuff like VI does.

The Cen-Tex Smoker · November 2012

looks good? :-&

Actually, I'd hit it right now

Little Steven · November 2012

Damn! That looks as good as stike's

PSHome · November 2012

You rock.

Mighty_Quinn · November 2012

Beautiful man. =D>

nolaegghead · November 2012

I even got SWMBO to eat some. She wasn't there when I used a potato brush to clean the surface funk. I'm the guy that eats the rind on the brie.

That was fun, I think I'll do it again. (that may change in the next 24-48 hours)

travisstrick · November 2012

Very nice. I can't wait to try some of the charcuterie from my new book.

RAC · November 2012

I have to admit I had to Google this one. ^:)^

double · November 2012

Looks great!

nolaegghead · November 2012

With cracked pepper, olive oil, lemon juice, balsamic and some Himalayan salt. Bounced the flash off the wall a bit to try getting some back lighting....

Little Steven · November 2012

Carpaccio that is safe to eat...awesome!

nolaegghead · November 2012

Little Steven said:

Carpaccio that is safe to eat...awesome!

We had a carpaccio in a Vietnamese restaurant in San Fran, for the first time, that I've since made a few times. Sans peanuts. Basically it's thinly sliced raw eye of round or any other lean roast, cut across the grain when slightly frozen, then laid out in a petal pattern on a platter with an oil, like sesame, and an acid - lemon, lime or rice wine vinegar. Salt and pepper, then cover it all with finely diced onions, basil, cilantro and maybe some jalapanos. Make a dipping sauce (rice wine vinegar, soy, ginger, sesame oil, whatever).

We have some friends that own/run a great Vietnamese restaurant near us - we brought it up and they told us that's a variation of a traditional party dish that men eat - sort of like the equivalent of beer nuts. I love carpaccio.

cazzy · November 2012

That looks awesome!!

jfm0830 · November 2012

Totally awesome ^:)^

Zick · November 2012

So impressive. You really went for this and it paid off. Absolutely awesom!

Dyal_SC · November 2012

Looks great! Nice picture taking skills too!

Griffin · November 2012

You rule!! ^:)^

I gotta get off my but and start doing some chacuterie.

Where's stike to comment on this one?

Little Steven · November 2012

nolaegghead said:

Little Steven said:

Carpaccio that is safe to eat...awesome!

We had a carpaccio in a Vietnamese restaurant in San Fran, for the first time, that I've since made a few times. Sans peanuts. Basically it's thinly sliced raw eye of round or any other lean roast, cut across the grain when slightly frozen, then laid out in a petal pattern on a platter with an oil, like sesame, and an acid - lemon, lime or rice wine vinegar. Salt and pepper, then cover it all with finely diced onions, basil, cilantro and maybe some jalapanos. Make a dipping sauce (rice wine vinegar, soy, ginger, sesame oil, whatever).

We have some friends that own/run a great Vietnamese restaurant near us - we brought it up and they told us that's a variation of a traditional party dish that men eat - sort of like the equivalent of beer nuts. I love carpaccio.

Yes I've had the Vietnamese version and it is awesome. I like the Italian style with olive oil, capers, balsamico, pepper and shaved parmesan

fishlessman · November 2012

that looks great, if that were mine it would be gone now.:)) have a friend bringing over some wild goose prosciutto which should be interesting

nolaegghead · November 2012

I ate a little duck prosciutto this morning. I'd guess duck and goose taste more similar than wild and farm-raised. Sounds good, let us know how it tastes.

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Bresaola - Not for the squeamish. Picture heavy.

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