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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.

10 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 [...]

  8. Lisa says:

    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!
    Lisa

  9. Kevin says:

    Hi Lisa – I have done dry cured moose sausage. Given your experience on the pork side, start with subbing the pork lean with moose. You might want to touch your fat content up a bit. Otherwise – same process. I’d recommend thinking ‘moose’ re aromatics – things like juniper and coriander pair well, as does a hit of smoke [recommend willow].

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