Another Beltane project done.

[madbaker]

This version of bresaola (air-cured beef) came out very well - unlike the first attempt a year ago, which molded so badly I threw it out. It looked like roast beef, but it's an uncooked dried meat and you could taste the herbs. I sliced it wafer-thin and the wife sealed it for storage.
Tonight we'll compare it to Fatted Calf's. It should be a good addition to the cured meats at Beltane; most of the other things I'm bringing are pork-related.

Bresaola

For reference, the slices are about two inches across.

Comments

[serendipity17.livejournal.com]

If you run out of things to do with your bresaola, may I suggest dicing it into barley soup? Gerstensuppe is a Swiss dish from the Grisons.

[madbaker.livejournal.com]

We're planning to simply bring it for lunches with lemon juice and olive oil, but thanks - I can see how that would work well.

[ysabella-dolfin.livejournal.com]

Pretty! I have a batch that I am hoping will done in time for Beltane as well. I will definitely have some killer capicolla (Best I've made so far) and a few other things.... Beltane is going to be MEATASTIC!

So far, I have:

[madbaker.livejournal.com]

lardo
duck proscuitto
a fermented pork sausage
liver pate
bresaola
Bologna sausages

I'm hoping the second batch of Bologna sausages will be done so we can compare/contrast the 12-week hang vs. the 4-week. Likewise the Lombard sausages (duck/pork). As long as we have enough booze we'll be good! (I'm bringing four bottles of wine.)

[vittoriosa.livejournal.com]

GORGEOUS and totally drool-worthy. (Bresaola is very happy in salad with arugula, shaved grana padano and really good olive oil...you know this, yes? :-)

Several weeks ago I went through the charcut. doc and figured out what recipes I could make with my teeny kitchen and lack of equipment... and am despairing of having time to get *anything* done for Beltane. :-( I will try though!

[madbaker.livejournal.com]

Modern is fine too. (Like the chicken liver pate on my list.)

[vittoriosa.livejournal.com]

Yeah, I was thinking of either that or duck rillettes... pretty quick & easy. But whether modern or historical, I still have to set aside a chunk of time for whatever I end up making...and time is the thing I am lacking... but I will try not to show up empty-handed!