Thread: Homemade Venison Bresaola

I've always wanted to give air dried meat a crack, so with some time on my side following an operation or three I did a bit of research on Mr Google and youtube and settled on giving Bresaola a try.

I used this recipe , How to make bresaola | Life and style | The Guardian

And after securing a bit of prime yearling venison and gathering the ingredients away I went..... I made the mix exactly as it stated weighing each portion as described, then trimmed the meat up and finally rubbed the cure in to all parts of the meat and then stored it in a air tight container turning it each day. After 7 days the meat was removed and washed cleaning all the cure off, I then dried the meat with mums best T towel and some paper ones. Then the meat was tied with butchers string and wrapped in muslin put on the scales with the date and weight tagged to each cut. I then put the cuts in an old camping safe with mesh sides and hung it outside under the eves.......and waited

The cuts


The cure


The meat prepped and rubbed down


7 Days later - turned each day


Washed, dried and trussed ready for drying


The first cut - After a month in the Meat safe outside


Yum yum - very silky smooth and tasty


Last cut was the knuckle an took a bit longer




It tastes great, cut thin and eatin on its own with a beer, crackers and cheese or add it in pasta or on top of pizza, taken as a snack in the bush or to work .

I'm doing some pork and some beef at the moment, and as I get better I'll do some bigger cuts.

Cheers