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Thread: Homemade Venison Bresaola

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  1. 28-02-2016, 07:09 PM #7
    Roy Lehndorf
    Roy Lehndorf is offline
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    So I cracked the beef open tonight after being in the safe for about 4 weeks. This is a bit of topside , cured the same way as the venison.

    When I stripped the cloth off it , both cuts have a good plume of white "mold" that helps with the curing and sealing process.

    It's got a nice marble look and tastes smooth and sweet.........next is waiting for the pork loin to cure.....

    One stripped the other still wrapped....
    Name: image.jpg Views: 584 Size: 180.7 KB

    Yum...
    Name: image.jpg Views: 661 Size: 174.7 KB

    I think the venison is still winning at the moment....
    veitnamcam, mrs dundee and Beaker like this.
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