KevinTV

Brési

12.23.10

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.

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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