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April 24, 2009

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Comments

The Curious Cat

Wow - when I have some time on my hands I'll definitely give that a go! Thanks for talking us through it - it looks lush!!!

Matt

Tasty, tasty. I've had my eye on a lot of Hugh's curing recipes. Your Bresaola looks stunning, absolutely huge though! You've certainly made me glad it's lunchtime.

Sofya

A friend was just suggesting that I make this, after my major venison pastrami victory. Looks good!

Nick Weston

Sofya- Make the bresoala, You will not regret it! I must add dont use as much salt as is in the recipe, go for about half as much. Good Luck, let me know how it goes.

Karl L

Just stumbled across this website as a result of googleing Bresola, brilliant website Nick.
x

Rick

I've just enjoyed some terrific Bresaola with tomatoes, salad and parmigiano reggiano. It's always been my favourite starter in Italian restaurants, but always disappointed when I've tried it at home with shop-bought Bresaola. Home curing it was stupidly easy, and the results were absolutely *fantastic* ... not to say great fun. It's so easy to do, and so completely worth it that you're an idiot if you don't give it a go ;-) ...

Nick - first, as an avid reader of Thoreau I entirely salute you! ... and second: thanks for posting this, whilst I already had Hugh's book, your commentary and photos made the whole process a whole lot simpler and clearer.

Simon Hodge

maybe the lack of sugar in the recipe was part of the reason for over saltiness?

Nick Weston


true, it would have helped the balance, but i still feel there was too much salt!


W: www.huntergathercook.com
T: +44 (0) 7921 863768
E: [email protected]
TW:www.twitter.com/Nick_Weston


Hunter.Forager.Writer.Cook.


To: [email protected]

Simon Hodge

Have you a revised recipe?

Betsy

So, to be clear, you only used 1.8 kg of meat and it worked out? Some people say that a joint that small won't turn out. Ify ou managed to do it, it would be a much smaller investment for me for a first go. And I'll remember to cut the salt and other seasonings in half!

Pat

Just came across your site whilst looking for a sloe gin recipe.I just happened to be looking for Bresaola in Sainsburys and would you believe it,they didnt know what I was talking about! Thanks for that Nick, I'm def giving it a go.

Marc

I will give it a try tomorrow, this is the only recipe that made sense for me. I wil get back to you with the result.

David

Any idea if adding some saltpeter would help with preservation?

Nick Weston


Hi David,


Not really sure about adding salt peter- I like to try and keep it simple- by all means give it a go and let me know hoe you get on!

W: www.huntergathercook.com
T: +44 (0) 7921 863768
E: [email protected]
TW:www.twitter.com/Nick_Weston


Hunter.Forager.Writer.Cook.


To: [email protected]

David

Sure, I'll let you know... Might be a couple months before I settle down long enough to give it a go, but I'm pretty stoked

David

jeff

Well G'day yous guys. Jeff from Down-Under here.
This looks bloody bewdiful definately my next job to tackle. I've been making my own Pancetta - so close to making Bresaola that it's only the animal that's different.
I pack the marinated meat in a zip lock (that's a plastic bag for you Poms) bag and turn it every day. Gotta keep it in the fridge or it will smell like an abo's armpit.
have fun.
jeff

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You can definitely see your enthusiasm within the work you write. The world hopes for more passionate writers like you who are not afraid to mention how they believe. At all times follow your heart.

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