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Venison Bresaola Project - Notes
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TasunkaWitko View Drop Down
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    Posted: 08 November 2012 at 10:12

I do believe I'll be giving this a try sooner rather than later, with a venison roast. Here's the basic recipe I intend to use:

 
My method won't be exactly the same, as i do not have some of the resources for the more advanced "stuff," but it will be a basic following of this, especially the actual ingredients, and the end result should be pretty darn close.
 
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Ron, I just visited that blog you posted. Man, I'm seriously blown away, this blog goes on my Favorites to stay forever! Also, his photography skills are something I will look into, he's very, very good!
 
I can imagine your bresaola made with venison must turn out really well and it's not even all that hard to make. Go for it, Ron. I'm gonna try to make it too, but probably early next year and with beef. Thanks so much for posting that fantastic blog-link!
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Tas,
 
MAGNIFICENT. Beer
 
Cannot wait to see your venison Bresaola.
 
I know it is going to be phenomenal.
 
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Originally posted by ChrisFlanders ChrisFlanders wrote:

Also, his photography skills are something I will look into, he's very, very good!
 
Yes, the photography there REALLY drew me in - I immediately wanted to experience that wonderful stuff, just by looking at it ~
 
Fair warning to all: my photography/pictorial won't look NEARLY as good!
 
Also mine probably won't have the white mould culture growing on it, either. I'm sure that some of the essence of "the real thing" will be lost by this, but it can't really be helped. Also, i don't currently plan to employ the "bung bag" concept (yowza!), but if I can find some sort of workable alternative that achieves similar results and is locally avaialble, I'll see what I can do.
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Great link! 
Hungry
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I really like the flavors you are using in this....especially the garlic and juniper berries--that nice clean aroma.

Can you say more about the conversion of using Tender Quick to Instacure #1 or #2? I'm fuzzy on that and I only have the Instacures and not the Tender Quick.

Thank you, ~Feather
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Hi, Feather ~
 
It's important to note that the cure is a different animal than the rest of the herbs, spices etc. The primary and most important thing to remember is that THERE IS NO CLEAR-CUT AND RELIABLE CONVERSION FROM TQ TO INSTACURE ETC.
 
However, having said that, it is a very easy thing to manage. All you need to know are three things:
 
a) First and foremost: whatever cure you use, employ the proper amount of cure you are using (and curing times) for the weight of meat you are using - period. This information should be provided by the maker of the cure, but if you cannot find it, find a reliable source for information (such as us!Wink), then write it down and keep it with your supply of cure.
 
b) If using TQ, you generally do not need to add any additional salt, regardless of what the recipe says; having said that, for some sausage and ground-meat applications, it might be advisable to add some salt for flavour preferences (to taste), but it is not necessary.
 
c) If using a cure other than TQ, go ahead and add the amount of salt that is in the recipe. If the recipe is written for TQ and does not have salt, you might have to experiment a little to your personal taste, but do this in slow increments, because it is easier to add salt than to take it away.
 
I'll bring this post to Dave's attention; since he works with Instacures, he will have some additional thoughts. It should be noted that any of these cures will do its job correctly, when used appropriately; the issue is simply in the different formulations.
 
If you'd like to try some TQ, let me know and I can see to it that you get enough to play with. It SEEMS complicated in light of my notes above, but to be honest, I find it extremely easy and user-friendly for any type of curing; it is simply a matter of knowing the amount appropriate for the weight of meat used, and that's all there is to it! Wink
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Originally posted by Feather Feather wrote:

I really like the flavors you are using in this....especially the garlic and juniper berries--that nice clean aroma.

Can you say more about the conversion of using Tender Quick to Instacure #1 or #2? I'm fuzzy on that and I only have the Instacures and not the Tender Quick.

Thank you, ~Feather

Feather....if you are dry curing and not smoking or cooking, you want to use insta cure number 2 not number 1. The sodium nitrate is necessary to be safe dry curing over an extended period of time. The proper ratio is 1 teaspoon per 5 pounds of meat, but the cure time is directly related to the thickness of your meat. You will obviously be adding it to other spices such as salt, sugar or whatever you choose to use.
Can you give us some more info on the cut of meat you intend to cure?

As a rule of thumb, measure the radius of your meat at the thickest part and cure it for 1 day for each 1/4 inch of thickness...then add two days to your curing time and you should be safe.
Go ahead...play with your food!
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Originally posted by Hoser Hoser wrote:

Originally posted by Feather Feather wrote:

I really like the flavors you are using in this....especially the garlic and juniper berries--that nice clean aroma.

Can you say more about the conversion of using Tender Quick to Instacure #1 or #2? I'm fuzzy on that and I only have the Instacures and not the Tender Quick.

Thank you, ~Feather

Feather....if you are dry curing and not smoking or cooking, you want to use insta cure number 2 not number 1. The sodium nitrate is necessary to be safe dry curing over an extended period of time. The proper ratio is 1 teaspoon per 5 pounds of meat, but the cure time is directly related to the thickness of your meat. You will obviously be adding it to other spices such as salt, sugar or whatever you choose to use.
Can you give us some more info on the cut of meat you intend to cure?


My interest really is to wrap my head around the conversions used in recipes.

Instacure #1 just nitrites and mostly salt, usually dyed pink (fast curing)

Instacure #2 nitrites and nitrates and mostly salt, usually dyed pink (slow curing)

Nitrites and Nitrates straight without being used in a salt or salt sugar mixture are too hard to distribute and could be dangerous to use alone, without proper mixing which is easy to do because of the infinitesimal amounts used.

Morton's Tender Quick--is mostly salt, then sugar, then nitrites and nitrates. (0.5% Sodium Nitrate (Preservative), 0.5% Sodium Nitrite (Preservative), Propylene Glycol)

I was trying to ascertain how much sugar and salt are in Morton Tender Quick and how many milli-grams, or grams of each ingredient, after figuring out the percentages (of the nitrates and nitrites), and then converting to the teaspoon measurements that Morton uses in it's Nutritional data on the side of the package. (which is difficult because they give nutritional data in such small portions .75 teaspoon and they round down to nothing with the caloric/carbohydrate data)

~Feather
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Originally posted by Feather Feather wrote:

 
I was trying to ascertain how much sugar and salt are in Morton Tender Quick and that seems to be the problem, or issue.

Morton Tender Quick is 2% sugar and approximately 97% salt.

HTH


~Martin
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howdy, martin! very, very glad to see you here ~ Clap
 
thanks for the info, and looking forward to seeing you around - make yourself at home!
 
ron
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Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 08 December 2012 at 10:45
Tas,
 
Following ... Fascinating, grasping, and totally  immersed in such a profound art ...  The Vet is looking very forward to seeing your pictorial and final results too.
 
Have lovely wkend.
Kindest,
Margi.
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Alrighty, for those of you who have been waiting, here is the full project, start to finish:
 
 
I hope that it proves useful, and if anyone has any questions, please ask.
 
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