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Bündnerfleisch |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Posted: 12 May 2010 at 16:51 |
From Wiki -
this looks like something along the lines of italian prosciutto, spanish serrano ham, south african bilton, romanian pastrama etc. i'd definitely like to give this a try with venison if anyone can find a recipe.
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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That's a new one on me...I wonder if it's listed in the book "Charcuterie"? I know they cover most preservation tecniques well, unfortunately I do not own a copy.
Well, I did alittle googling, and I have to tell you...this stuff looks awesome! we need a recipe!
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Go ahead...play with your food!
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Boilermaker
Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685 |
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Anyone come up with anything on this? Would love to give it a try if I had a recipe.
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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I haven't seen any more on it Andy...it sure looks great though...doesn't it? Kind of like a prosciutto made of beef.
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Go ahead...play with your food!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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my research has pointed to a lot on how it is made in terms of the process, and also some of the ingredients, but i can't find much on the actual "recipe." will keep looking, tho!
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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I found a place right here in little Rhody that makes Bresaola..which is the same as Bundnerfliesch, but made on the Italian side of the Alps.
Daniele Inc makes all kinds of Italian meats and sausages..one of the biggest suppliers in the USA, and it is about 20 minutes from my house, in the town of Glocester. They sell on Amazon and it is around $42.00 for a two pound unsliced block. |
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Go ahead...play with your food!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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andy - from what i can see, it looks like the basic method for pastramă:
or dried beef:
can put you in the neighbourhood. from there, it's just a matter of coming up with a combination of flavours and spices that you want in order to achieve the result.
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Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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I have a recipe from my good friend and mentor Klaus Wockinger.
It is from his book Game The art of preparation and cooking of game and game fowl N and C Publishing 1988 Smoked Venison 2 kg (4 lbs) venison or elk meat from inside (top)- outside (bottom)round or round. 2 Tbsp salt 1 Tbsp cure- Ultra- Cure 200-Nitrate for extended dry curing 2 tsp raw sugar 2 tsp white pepper ground 10 juniper berries crushed Remove silver skin and all ligaments. Mix salt, cure, sugar, pepper and juniper berries. Rub meat well on all sides with the spice mixture and pack tight in a clean container (not metal) Sprinkle left over spices over the meat. 9 Make sure to use all the salt mixture.) Cover with a wooden lid or a dinner plate and place for one week in the refrigerator, turning meat every second day. Rinse meat with cold water and hang to dry for at least one day in a cool place. Dust with pepper and smoke cold. (Not over 20C (70F).Meat should be hung in a cool place to dry for at least 4 weeks. Smoked venison will keep for months in a cool room. Cut meat paper thin, with a meat slicer and serve on buttered rye bread or with melon, apple, papaya, fruit or salad. |
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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I'd come over in 6-8 weeks to help you eat it, but it's friggin cold in Calgary.
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Whereas Ontario is in the tropics.
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But we hae meat and we can eat
And sae the Lord be thanket |
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Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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Almost. The Southern most point in Ontario is South of Northern California. Calgary will enjoy -20C low temps tomorrow and I always have a case or 2 of Ginger Beer chilling for unexpected visitors |
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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BriCan
Cook's Assistant Joined: 29 November 2012 Location: Vancouver/Canad Status: Offline Points: 54 |
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Interesting subject ….
I was shown/taught by my late German friend on how his mother taught him to
make Bündnerfleisch, as a lad inn
the Black Forest area … I also make the Italian style Bresaola of which I have
four on the go since the beginning of November which are only at a 20% weight
loss …. so there is a way to go before I
hit the 40% mark |
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But what do I know
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Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Looks great!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Beautiful, Murray! I imagine that sits wonderfully on the tongue!
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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What the big difference is that Bundnerfleisch is pressed & Bresaola isn't along with probably differences in seasoning.
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