Breasola questions

LOUSANTELLO · Post by **LOUSANTELLO** » Wed Apr 06, 2016 19:11

It's my first time making any whole muscle. The braesola is sitting at 32% weight loss. How do I know when I should cut it? If I cut it and it's still too soft, can I put the two halves back in the chamber?

Post by **redzed** » Thu Apr 07, 2016 03:43

Hi Lou, just so happens that I put 3 breasolas into cure two days ago. Eye of round was on sale so I took the opportunity. I seasoned it with Ruhlman/Polcyn's bay leaf spice mix.

Now as far as the weight loss you want to reach, 32% is a bit low, I would take to the high 30 range to over 40. Breasola is an ultra lean cut of meat and contains a lot more water than a coppa for example. Fatty cuts can be fully matured a with a much lower weight loss. Lots of guys take it to 50% and that is what Elias Cairo suggests in the Olympia Provisions book. In the the end, it all depends on your preference. You can certainly hang it back up for a a shorter period of time after cutting half, it won't spoil.

Make sure you post a pic of the cross section after you pull it down.

harleykids · Post by **harleykids** » Thu Apr 07, 2016 04:37

I cut into mine at around 30% and it was great. This time I think I will take it to around 38-40% to see if it improves.
45-50% I think may be a bit much on my bresoala. I like mine to have a bit of tenderness to it.

You can always put it in the fridge if you cut it early to store and develop the flavor. It will continue to lose weight in the fridge wrapped in butcher paper, but won't spoil. Then just vacpak when it hits the firmness/dryness you like.

LOUSANTELLO · Post by **LOUSANTELLO** » Thu Apr 07, 2016 11:47

I also texted Evan from Craft. He also said take it to at least 42%. I forgot to ask him,,,,what about the coppa's? They are taking longer to lose weight. They are at 24-26 right now. I was out of town for 10 days. so I left the humidity at 79% while I was gone. I am going to bring down 2% today and gradually creep it to 75%. All 4 pieces are completely white.

harleykids · Post by **harleykids** » Fri Apr 08, 2016 06:27

Same for the coppa. Basically the same for all whole muscle meats, and to whatever your preference is.

LOUSANTELLO · Post by **LOUSANTELLO** » Sat Apr 09, 2016 16:02

This is at 35%. I cut a small section off the bottom. I am keeping it in longer.

harleykids · Post by **harleykids** » Sat Apr 09, 2016 16:08

Looks great Lou! How does it taste?

LOUSANTELLO · Post by **LOUSANTELLO** » Sat Apr 09, 2016 16:13

It's still too soft to tell. I've never had it before, so I don't know what it's supposed to taste like. It has a lot of M-600 flavor. It taste like it smells! LOL

harleykids · Post by **harleykids** » Sat Apr 09, 2016 16:25

Did you case it in a beef bung?

LOUSANTELLO · Post by **LOUSANTELLO** » Sat Apr 09, 2016 16:30

harleykids · Post by **harleykids** » Sat Apr 09, 2016 16:34

Hmmm....it shouldn't taste like M600 if you removed the casing.
Should taste like a rich beef flahor. Maybe it needs to lose some more weight, and then vacpak and put into the fridge.

Tasting anything straight out of the chamber always tastes like mold to me!

LOUSANTELLO · Post by **LOUSANTELLO** » Thu Apr 14, 2016 02:36

Here it is at 42%.

harleykids · Post by **harleykids** » Thu Apr 14, 2016 03:43

Looks awesome Lou! No case harsening, great color and texture, sliced perfectly, can even see the stripe on the rim of the plate thru the meat!

How's the taste? Better? Still mold flavor?

LOUSANTELLO · Post by **LOUSANTELLO** » Thu Apr 14, 2016 04:46

Taste is better. Texture is better. I don't appreciate eating it alone like I can with coppa or prosciutto. Not as tasty as a coppa, but I will make more

Post by **redzed** » Thu Apr 14, 2016 07:41

First class Lou! Wonderful colour and no case hardening. It shows that your chamber is performing very well. Because thare is no fat cover on the breasola, case hardening is quite common. No one will ever believe that it's the first time you made dry cured beef!

You can enhance the flavour of the sliced meatby drizzling some first-press olive oil and dusting it with freshly ground pepper. A glass or two of Brunello will also work wonders.

I have three pieces of beef currently in the first phase of curing and I hope the end product will look half as good as yours.