It feels odd posting about items like this as it implies I’m some experienced pro at this, and I totally am not. But here it is, in all its glory:  my first successful crack at dry cured calf moose. I’m going to call it ‘Brési‘ after the french dry cured beef – the name derived from its appearance resembling brazilwood [Brazil in french = Brésil]. I was recently asked what the most complicated/difficult preparation I’ve done would be – and this would be up there.


8 Responses

  1. bruce king says:

    Kevin, I like the idea, but the format you’ve got here really doesn’t work for me.

    Part of what I’m looking for when I look at food is the texture; the distressed photo frame (with hairs) makes the meat look, well… unappetizing. I know, your meat is probably not covered with hairs and fuzz, but the pictures sure are, and I can’t tell the difference.

    Maybe photos of the finished food without the hairs?

  2. Lisa and I are moving into a proper house, so I’ll be taking notes on your upcoming cellar-posts.

    There’s also an apple tree in the backyard, so I might have to employ you as a full-time consultant…

  3. Bruce – I hear ya.
    Allan – that’s exciting! I’ll be happy to help!

  4. I find your approach very interesting and I will be following your posts from now on.

  5. [...] Perennial Plate « Brési 25 [...]

  6. TOB – thanks for stopping by, and glad you enjoy it.

  7. [...] I had run out of my first ‘test batch’, it was time for a more confident crack at it. Larger piece, thicker piece this time. I used [...]

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