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StarChefs
Charcuterie
   BACK TO THE ART AND ECONOMICS OF CHARCUTERIE, PART 3
Chef Adam Stevenson of Earth & Ocean  Seattle, WA
Chef Adam Stevenson
Earth & Ocean
W Seattle
1112 4th Ave
Seattle, WA 98101
(206) 264-6060

Bresaola
Chef Adam Stevenson of Earth & Ocean – Seattle, WA
Adapted by StarChefs.com
May 2009
Yield:About 3 Pounds


INGREDIENTS

Curing Mixture:
5 tablespoons salt
1 tablespoon sugar
1 teaspoon Insta Cure #2 curing salt

Dry Spice Mix:
5 juniper berries
2 teaspoons ground pepper
2 teaspoons fresh thyme leaves
1 teaspoon chopped fresh rosemary

Beef:
5 pounds beef tenderloin, trimmed and cleaned
Sea salt
1 beef bung

METHOD

For the Curing Mixture:
Combine the salt, sugar, and curing salt and divide it into two equal parts.

For the Dry Spice Mix:
Combine the juniper berries, pepper, thyme, and rosemary.

For the Beef:
Clean the meat with a cloth. Rub the meat with the first half of the curing mixture. Cure in the refrigerator for 10 days, removing any liquid that accumulates.

Rub the meat clean and dry again with a cloth. Rub the meat with the second half of the curing mixture. Allow the meat to cure for 10 more days, removing any liquid that accumulates.

Dry the meat with a cloth. Rub the meat with sea salt. Cure for 5 more days.

Rub the loin with the dry spice mix. Pack the loin into a beef bung, slip the netting over it, and make a loop for hanging it. Poke holes in the casing to allow moisture to escape. Hang the meat in a temperature and humidity-controlled room of 55°F to 65° F with a relative humidity of up to 70%. Hang until 30% of the raw weight is lost. Cut into the thickest part of the meat to check for dryness. Store at 39°F or less until consumed.


 
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  • Seattle Rising Star Chef Adam Stevenson
  • Charcuterie Tips with Zach Allen and Chris Cosentino


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