KevinBrési, Charcuterie, Dry Cured Meats, From the Cellar9 Comments

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. I put in my draw for a tag in June, hunted and butchered it in November, and dry cured it until Christmas. That’s a half-year process.

But making it is not rocket science. It’s essentially a smoked bresaola, for which recipes abound – I used Charcuterie’s as a starting point. The only key in my mind was appropriate use of Instacure #2 which is based on weight, and therefore quite straightforward. The big test was simply whether or not it would have a good time hanging out in my cellar or not. My first attempt at this last year  failed in a nasty-mold mess. This year, with the right cure and conditions in the cellar, it’s easier than pie – proving yet again that far more than half the battle in dry curing is creating the right space to do it. I used calf moose inside round, and I’m wagering that any cut of calf moose done in this preparation would be lovely – next time eye of round due to its fortuitous tubular shape.

The cellar has indeed been an adventure this year, and I’m enormously grateful.  I intend on posting more soon on how and why to build a space similar to what I have as it’s not hard or onerously expensive, and is proving to be an invaluable resource.

9 Comments on “Brési”

  1. bruce king

    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. Allan Suddaby

    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. Pingback: Saucisson Sec d’Orignal « Kevin Kossowan

  4. Pingback: Kevin Kossowan’s Wild Game Tasting and Cooking Demonstration: A Taste Tripping Cooking Class (an Edmonton Cooking School) | A Canadian Foodie

  5. Pingback: Elk Brési w/ Wild Mushrooms & Labrador Tea « Kevin Kossowan

  6. Lisa

    Hey Kevin,
    This post is from a few years ago but I am still hoping you may see this! My boyfriend’s family has been making cured, dried pork sausage for the past 10 years or so and I had the opportunity to help out with it this year. He is an avid moose hunter and we were talking about trying to make cured, dried moose sausage but we don’t know anyone who has done this and are having a bit of a hard time finding information about it. Have you ever done this before or have any experience with it?
    Any tips for advice you could offer would be extremely helpful!
    Thanks and cheers!

Leave a Reply

Your email address will not be published. Required fields are marked *

Sorry, we need to make sure you are not a robot. *